Balti-style cauliflower with tomatoes

Recipe courtesy of Café Derran, Auchterderran Centre, Cardenden (Serves 20)


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
800g fresh spinach, roughly chopped
120ml lemon juice


  • 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
  • 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
  • Stir in the chopped spinach, cover and cook for 1 min until the spinach is tender.
  • Add enough lemon juice to sharpen the flavour.

Serve with basmati rice or wholemeal pitta bread and salad.