Balti-style cauliflower with tomatoes
Recipe courtesy of Café Derran, Auchterderran Centre, Cardenden

Serves 20

Ingredients     

5 tbsp water
5 onions, chopped
10 garlic cloves, crushed
5 cauliflower, broken into florets
5 tsp ground coriander
5 tsp ground cumin
5 tsp ground fennel seeds
2 ½ tsp garam masala
½ tsp ground ginger
2 ½ tsp chilli powder
½ catering tin of chopped tomatoes
600 ml water
800 g fresh spinach, roughly chopped
120 ml lemon juice

Method

1. Heat the water in a pan. Add the onion and garlic and sauté for 2-3 mins over a high heat until the onion begins to brown. Add the cauliflower and sauté for a further 2-3 mins until the cauliflower is flecked with brown.
2. Add the coriander, cumin, fennel seeds, garam masala, ginger and chilli powder and cook over a high heat for 1 min, stirring all the time, then add the tomatoes and water. Bring to the boil then reduce the heat, cover and simmer for 5-6 mins until the cauliflower is tender.
3. Stir in the chopped spinach, cover and cook for 1 min until the spinach is tender. Add enough lemon juice to sharpen the flavour.
4. Serve.

Serving suggestion – serve with basmati rice or wholemeal pitta bread and salad.

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