1 lb spinach
1 cauliflower
2 large onions, chopped
1 tin (454g) chopped tomatoes
½ pint (225ml) vegetable stock
2 cloves garlic
1 inch ginger root, peeled and chopped finely (or 1 tsp ground ginger)
1 to 1½ tsp cayenne pepper
1 tsp ground cumin
1 tsp ground turmeric
2 tsp ground coriander
Salt to taste
Cut up cauliflower and trim stalks from the spinach. Heat 4 tbsps oil and fry the onions and cauliflower for 3 minutes. Add garlic, ginger and other spices and cook gently for 1 minute. Stir in tinned tomatoes, stock, some salt and pepper. Bring to boil, cover and simmer for 8 minutes. Add spinach to the pan turning to wilt the leaves. Cover pan and simmer for 8-10 minutes, stirring frequently until cauliflower is tender.
*Good over brown rice. Add garbanzo beans, shrimp or tofu.
Serves: 2
Nutritional Info:
310 Cals
64g Carbs
2g Fat
17g Protein
21g Fiber
