Ingredients:
1 head cauliflower, broken into florets
2 tablespoons vegetable oil
1 medium onions, chopped
1 green bell peppers, finely diced
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 1/2 teaspoons cumin
2 tomatoes, seeded and diced
1/4 teaspoon curry powder
6 small red potatoes, quartered
1 cup vegetable broth
12 ounces fresh spinach, torn in pieces
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup peas
Directions:
In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.