Saturday, 11 June 2016

Cauliflower in kale and spinach sauce

We are absolutely loving growing our own veg and fruits. This year, so far, we have been successful with strawberries, spinach, coriander, lettuce and kale. And hopefully the tomatoes, raspberries and courgettes (which we've planted) will cooperate too and make their way onto our dinner plate soon. My favourite veg to plant is kale. We've planted kale every year and it has never disappointed us. I have added it to smoothies, made kale chips or just turned it into a quick salad. Today we harvested some kale and spinach and after a quick discussion with my mom, made a curry following her recipe. I have used more spinach than kale because it was an experiment and so didn't want to go all out with the kale. 



Serves 2-3

Ingredients

Approximately 175 gms spinach 
Approximately 75 gms kale
200 gms of cauliflower florets (We didn't grow this - I used frozen ;) )
1 tbsp grated ginger
4-5 cloves of garlic, crushed
1 tsp cumin seeds
1/2 inch piece cinnamon stick
1 bay leaf
5-6 peppercorns
2-3 cloves
1 black cardamom 
1/2 cup chopped tomatoes (I used can tomatoes)
2 green chillies (or as per taste), roughly chopped 
2 tbsp coconut oil
Salt to taste

Method

Roughly chop the kale and spinach and blanch in salted water for about a minute. Drain under cold water. 

Grind the spinach and kale with the ginger, chillies and tomatoes into a paste. Cover and keep aside.

In a pan, heat the coconut oil. Add the garlic and fry for a minute. Then add in the dry spices - cumin, cinnamon, bay leaf, peppercorns, cloves and cardamom.  Add the spinach and kale paste and water (add more water if preferred). Toss in the cauliflower , add salt and simmer for 5-7 minutes. 

You can substitute the cauliflower with potatoes, mixed vegetables, paneer or even chicken (of course if using chicken cook for longer) :)






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