Cauliflower and Spinach Curry

Cauliflower and Spinach Curry Recipe - Vegetarian Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cauliflower and Spinach Curry is a flavorful and nutritious dish that combines the earthy taste of cauliflower with the vibrant flavors of Thai green curry paste and coconut milk. This vegetarian curry is perfect for a quick and easy weeknight meal.

History

This recipe is inspired by traditional Indian and Thai curry dishes that use a combination of spices, vegetables, and coconut milk to create a rich and creamy sauce. Cauliflower and spinach are popular ingredients in vegetarian curries due to their versatility and ability to absorb the flavors of the spices.

Ingredients

2 tbsp tamari or soy sauce
2 tsp brown sugar
2 ripe large tomatoes, halved, seeded and coarsely chopped (2.5 cups)
1 small head cauliflower (2 lb (907 g)), cut into 1.5-inch florets (6 cups)
0.33 cup chopped fresh basil
8 cups fresh spinach (6 oz (170 g)), torn if large
1 lime, cut into 6 wedges
14 oz (397 g) can lite coconut milk
2 tsp vegetable oil
2 cups slivered onion (1 large)
1 to 2 tsp Thai green curry paste

How to prepare

In a Dutch oven or deep sauté pan, heat the oil over medium heat. Add the onion and cook, stirring often, until softened, for 4 to 5 minutes. Add the curry paste and cook, stirring, until aromatic, about 30 seconds.
Add the coconut milk, tamari, and brown sugar and bring to a simmer. Stir in the tomatoes, cauliflower, and basil; increase the heat to medium-high and return to a simmer. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 10 minutes.
Add the spinach and cook, stirring, just until wilted, for 1 to 2 minutes. Serve immediately, garnished with lime wedges.

Variations

Add chickpeas or tofu for extra protein.
Use different vegetables such as bell peppers, zucchini, or sweet potatoes.
Substitute the Thai green curry paste with red curry paste for a different flavor profile.

Cooking Tips & Tricks

Be sure to cut the cauliflower into evenly sized florets to ensure even cooking.

- Adjust the amount of Thai green curry paste to suit your taste preferences. Start with 1 teaspoon and add more if you prefer a spicier curry.

- For a creamier curry, you can use full-fat coconut milk instead of lite coconut milk.

- Serve the curry with steamed rice or naan bread to soak up the delicious sauce.

Serving Suggestions

Serve the Cauliflower and Spinach Curry with steamed rice or naan bread for a complete meal. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Simmering

- Stir-frying

Ingredient Substitutions

Tamari can be substituted with soy sauce.

- Thai green curry paste can be substituted with red curry paste.

Make Ahead Tips

The curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the Cauliflower and Spinach Curry in individual bowls garnished with fresh basil leaves and a lime wedge for a pop of color.

Pairing Recommendations

Pair this curry with a crisp white wine such as Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 7g

- Sugars: 11g

Fats

- Total Fat: 14g

- Saturated Fat: 10g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin C: 96mg

- Vitamin A: 1020IU

- Iron: 4mg

Alergens

Contains soy

Summary

This Cauliflower and Spinach Curry is a nutritious dish that is high in fiber, vitamins, and minerals. It is a great source of plant-based protein and is suitable for vegetarians.

Summary

Cauliflower and Spinach Curry is a delicious and nutritious vegetarian dish that is easy to make and full of flavor. This curry is perfect for a quick and satisfying weeknight meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved trying out new recipes, and the idea of combining cauliflower and spinach in a curry sounded absolutely delicious. I had learned so many recipes over the years, from friends, family, and even strangers I met while traveling. Each recipe held a special place in my heart, as it reminded me of the person who had shared it with me.

I first came across the cauliflower and spinach curry recipe while visiting my dear friend, Mrs. Patel, in her cozy kitchen. Mrs. Patel was a wonderful cook, and I always admired her ability to create mouth-watering dishes with simple ingredients. As soon as I walked into her kitchen, I was greeted by the warm aroma of spices and the sizzle of vegetables cooking in a pan. Mrs. Patel greeted me with a smile and handed me a cup of chai before revealing the recipe she had been working on.

"It's a cauliflower and spinach curry," she explained, her eyes twinkling with excitement. "I learned this recipe from my mother, and it has been a family favorite for generations. I hope you enjoy it as much as we do."

I watched intently as Mrs. Patel demonstrated each step of the recipe, from sautéing onions and garlic to adding a blend of aromatic spices. The smell of cumin, turmeric, and coriander filled the air, and I could hardly wait to taste the finished dish. As Mrs. Patel added the cauliflower and spinach to the pot, the vibrant colors of the vegetables mingled together, creating a beautiful and appetizing sight.

After the curry had simmered for a while, Mrs. Patel served it with steaming hot rice and freshly baked naan. The first bite was a revelation – the flavors of the cauliflower and spinach had melded together perfectly, creating a rich and satisfying dish that warmed me from the inside out. I couldn't help but ask Mrs. Patel for the recipe, and she happily obliged, writing it down on a piece of paper for me to take home.

From that day on, the cauliflower and spinach curry became a regular dish in my own kitchen. I made it for family gatherings, potlucks with friends, and quiet dinners at home. Each time I prepared the curry, I thought of Mrs. Patel and the special bond we shared over our love of cooking and sharing recipes.

As the years went by, I continued to add my own twist to the cauliflower and spinach curry recipe, experimenting with different spices and cooking techniques. I learned to make it spicier for those who enjoyed a little heat, or milder for those with more sensitive palates. I discovered that adding a splash of coconut milk gave the curry a creamy texture, while a squeeze of lemon brightened the flavors and made them pop.

I also shared the recipe with others, passing it on to friends and family who were eager to try something new. I taught my grandchildren how to make the curry, guiding them through each step and watching with pride as they created a dish that brought joy and comfort to those who tasted it.

The cauliflower and spinach curry recipe had become more than just a dish – it was a symbol of my love for cooking, my passion for sharing food with others, and the memories I had created along the way. It reminded me of the friends and family who had inspired me, the places I had visited, and the experiences that had shaped me into the cook I was today.

And so, as I stand in my kitchen now, preparing a pot of cauliflower and spinach curry for dinner, I can't help but smile as I think back on the journey that brought me to this moment. The recipe may have started with Mrs. Patel, but it has evolved and grown with me, becoming a part of my own culinary story that I will continue to share for years to come.