Recipe Week of Dec. 26, 2022 — Jan. 1, 2023

Cauliflower, Spinach, Tomato Curry

Ingredients
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1-inch cm piece ginger, peeled and grated
2 tbsp curry powder
2 tbsp tomato paste
1 head of cauliflower
1/2 bunch of spinach (more if you want as it cooks down)
1 lb chopped tomatoes
1 vegetable stock cube, made up to 1 cup
Rice

Instructions

  1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the curry powder and tomato paste and cook for 1 min.

  2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.

  3. Serve on a bed of rice.

Jim Tinsky