Creamy Cauliflower Spinach Curry (Oil Free)


Cuisine: South Asian Fusion / Category: Main
Creamy Cauliflower Spinach Curry (Oil Free)
Yield: 4.4 Kg

The flavour is intense when you cook with spices in the beginning. And the black cardamom seeds added a nice twist which I will be using from now on.

Instructions

  1. On a pan heated with medium heat pour some of the vegetable broth and add onions. Cook for 5-7 minutes, until tender.
  2. Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.
  3. Add the salt, parsley, turmeric, and garam masala and cook, stirring, for another minute. Next, add the chilli peppers.
  4. Add the crushed tomato and let it reduce for 5 minutes.
  5. Add in the cauliflower, red kidney beans, and the rest of the broth. Cook for 20-30 minutes until cauliflower is tender.
  6. Add in the spinach and stir.
  7. Dissolve the lemon juice in tahini and mix it in the pan.

Notes

Inspiration:

Two sisters recipes

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