Friday, May 22, 2020

Cauliflower & Spinach Curry



This is a hearty & warming vegetarian option that is fairly hands-off once you gather all of the ingredients and do the chopping.  This recipe makes 6 large servings.

1 head cauliflower, cored and roughly chopped
2 medium onions, sliced
4 garlic cloves, diced
2" piece of ginger, grated
2 serrano peppers, seeded and diced
1 bunch of spinach, coarsely chopped
1tbsp turmeric
1tsp curry powder
1tsp cumin
1tsp coriander
1/2tsp cinnamon
1/8tsp cayenne pepper
Pinch of asafoetida (optional)
1 fistful of cilantro, chopped + more to serve
14.5oz can of diced tomatoes with their juices
14oz can of coconut milk
2 cups chicken or vegetable stock
3tsp coconut oil
Squeeze of lime

Heat the coconut oil in a large dutch oven over medium heat.  Add the onions and season with salt.  Stir occasionally until the onions are starting to get slippery (about 5 minutes), then add the serranos.  Cook for a few minutes longer, then add the ginger, garlic, and spices.  Stir for a minute to coat, then add the cauliflower and more salt.  Add more oil if necessary, and continue to cook for 5 minutes, stirring occasionally.

Add the can of tomatoes with their juice, and salt.  Let this mixture cook for a few minutes, then add the stock and turn up the heat.  When things start to bubble, add the spinach in batches (with a little pinch of salt each time) and let it wilt as space allows.  Once the spinach has all been added and wilted, turn the heat to low and add the coconut milk.  Stir, then partially cover the pot.

Allow the curry to sit on the stove for at least one hour, but 3-4 hours will be ideal to let the curry get good & mushy.  The thickness can be adjusted to your taste--cook less for a soupier curry.  Towards the end of the cooking time, stir in the cilantro.  Ladle into bowls and serve with a squeeze of lime and more cilantro.

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