Cauliflower Spinach Bhaji

Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce.  This is light dish, add cooked chickpeas to make it more substantial.

Clean and then thinly slice 2 leeks.  Trim 1 head of cauliflower and cut into florets, then cut the largest florets into halves or quarters — bite-sized pieces.

Mince 2 cloves of garlic and fresh ginger to make 2 T.

Saute the leeks in 3 T. vegetable oil on low heat until soft, then add the cauliflower and raise the heat.  When the cauliflower is beginning to soften, add the garlic and ginger along with 2 t. coriander, 1 t. turmeric, 1 t. cumin, and 1 t. cayenne pepper.  Cook until the cauliflower is nicely coated with the spice mixture and beginning to brown.

Add one 14 oz. can of diced tomatoes to the pan along with 1 1/4 C. vegetable broth.  Bring to a boil, then simmer and add salt and pepper to taste.  Simmer for 10 minutes.

Soak and drain 1/2 lb. spinach, then chop roughly.  Add to the pan and cook another 5-10 minutes, until the spinach is tender and the cauliflower cooked through.

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