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Indiase spinazie en bloemkool bhaji
Aantal personen: 4
Keuken: Zuid-Aziatisch
1 cauliflower
500 g/1 Ib fresh spinach
4 tbsp vegetable ghee or oil
2 large onions, coarsely chopped
2 garlic cloves, crushed
2.5 cm/1 inch ginger root, chopped finely
1 1/4 tsp cayenne, or to taste
1 tsp ground cumin
1 tsp ground turmeric
2 tsp ground coriander
425 g/14 oz can chopped tomatoes
300 ml/1/2 pint/1 1/4 cups vegetable stock
salt and pepper
1
Divide the cauliflower into small florets, discarding the hard central stalk. Trim the stalks from spinach
leaves. Heat the ghee or oil in a large saucepan, add the onions and cauliflower florets, and fry the vegetables gently for about 3 minutes, stirring frequently.
2
Add the garlic, ginger and spices and cook gently for
1 minute. Stir in the tomatoes and the stock, and
season with salt and pepper. Bring to the boil, cover, reduce the heat and simmer gently for 8 minutes.
3
Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the cauliflower is tender. Serve hot.
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Indiase lam en tomaten koftas
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