Cauliflower and Spinach Kashmiri
Ingredients:
1 head cauliflower, cut into florets2 large potatoes, cut into 2-3cm chunks
100g baby leaf spinach
1 green chilli, chopped
2-3 cm fresh ginger, peeled and grated
150ml natural yoghurt
150ml vegetable stock
3 tbsp of Donegal Rapeseed Oil
Spices:
2 tsp cumin seeds
8 black peppercorns
2 green cardamon pods (seeds only)
5 cm cinnamon stick
1/2 tsp grated nutmeg
1 tsp chilli powder
Pinch of salt
To garnish:
Toasted almond flakes
Fresh coriander sprigs
Instructions
- Crush the cardamon pods with your hands to extract the seeds. Using a spice grinder, grind cumin, peppercorns, cardamon, cinnamon and nutmeg to a fine powder.
- Heat the oil in a large saucepan, fry the chopped chilli and ginger for 2-3 minutes. Add the chilli powder, salt and ground spices.
- Cook for a further 2-3 minutes stirring all the time to prevent the mixture from sticking.
- Stir in the potato chunks, cover and cook for 10 minutes over a low heat, stirring occasionally.
- Add the cauliflower and cook for another 5 minutes.
- Add yoghurt and stock. Bring to the boil and then reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
- Add spinach leaves and allow to wilt into the sauce.
- Serve garnished with almonds and coriander.
Top Tip
Serve it up with a nice Biryani or Egyptian Rice.
