Spinach and Roasted Cauliflower Curry
1 cauliflower, flower cut into florets and stalk sliced
1 tsp ground cumin
1 tsp ground coriander
1 onion, peeled and finely chopped
3 cm piece of fresh root ginger, grated
1 tsp mustard seeds
1 tsp garam masala
1 tsp turmeric
½ tsp fenugreek
½ - 1 tsp chilli powder
2 green chillies, finely sliced
1 large sweet potato, peeled and cut into 2cm cubes (or use white potatoes, carrots or a small squash)
260g fresh spinach leaves, washed (and chopped if v. big leaves). Thick stalks removed and chopped finely
1 tin chopped tomatoes
salt & pepper
squeeze of lemon juice
Preheat oven to 180°c.
Place cauliflower florets and the stalk slices in a roasting tray, drizzle with olive oil and sprinkle over cumin and coriander, season and mix well.
Roast cauliflower for 20 mins, until tender
While cauliflower is roasting, heat oil in a large saucepan and fry onions until translucent, approx. 2-3 mins, stirring frequently
Add ginger, mustard seeds, garam masala, turmeric, fenugreek, chilli powder and fresh green chillies. Cook for 2-3 mins, stirring frequently
Add sweet potatoes (or other root veg as preferred) and stir well, then add tinned tomatoes. Bring to a gentle simmer and cook with lid on for approx. 20 mins, stirring occasionally – you may need to add a little water if the sauce is catching.
When the potatoes are cooked (test with a sharp knife) add the spinach and stir until the spinach has wilted. If your spinach had v. thick stalks you’ll need to add them first and give them a bit longer than the leaves.
Add the roasted cauliflower, squeeze a little lemon juice over, taste and season.
Great on its own as a light veggie curry or served with brown basmati rice.
Can also add a tin of chickpeas with the spinach for a more substantial meal OR you could add leftover roast chicken pieces – make sure you heat the chicken through until v. hot.
Benefits of Spinach
Spinach is an excellent source of iron (for energy levels), magnesium, calcium and vitamin K (for bone health), and vitamins A, C and folic acid. Spinach has a great reputation as a super-food, partly due to its legendary ability to give Popeye incredible strength and bulging biceps! While its powers may have been somewhat exaggerated in Popeye’s case it does pack a punch in nutrient density and is a concentrated source of health-promoting phytonutrients such as carotenoids (beta-carotene, lutein and zeaxanthin) and other antioxidant flavonoids with anti-inflammatory & anti-cancer properties. These phytonutrients are also beneficial for the nervous system and eye health. And combined with the turmeric, ginger and other spices you are getting even more goodness per mouthful.
What else can I do with spinach?
Spinach goes really well with onions, garlic and spices like nutmeg or in other curries. It also works brilliantly with fish, cheese and eggs and in quiches – just be careful to drain the juices from the spinach or your quiche will go soggy.
When fresh spinach is not available frozen spinach is a great alternative, many of its nutrients are well preserved. Defrost thoroughly and drain any liquid off carefully before using.
Other leafy greens such as chard, cavolo nero and kale can also be used instead of spinach in most recipes.
What else can I do with Roasted Cauliflower?
If you have never tried roasting cauliflower then I urge you to do so! Roasted cauliflower has a totally different texture to boiled or steamed cauliflower and takes on the flavours of any spices you roast it with really well. Try roasting cauliflower in turmeric and coriander with some light olive oil for a bold, savoury side dish which you can eat with roast chicken, meat or oily fish. You could also sprinkle with almonds or walnuts, for a light veggie meal or add it to a quinoa or lentil salad.