Spinach-Cauliflower Bhaji


Ingredients 
1 cauliflower 
1 lb fresh spinach (forget frozen or canned, it's an insult to any spinach fiend) 
4 tbsp olive oil 
2 large onions 
2 garlic cloves 
1 inch ginger 
1 tbsp cayenne pepper (at least!!! You know how some people are with hot food -- although if you're a sadist like myself, then pile it on!!!) 
1 tbsp each cumin and turmeric 
2 tbsp coriander 
1 can chopped tomatoes 
1+1/3 cups vegetable stock 
salt and freshly ground black pepper


Preparation

1. Divide cauliflower into small florets, discarding hard central stalk. Trim the stalks from the spinach leaves.

2. Heat the oil in a large pot. Add the onions and cauliflower and fry gently for 3-5 minutes, stiring frequently.

3. Add the ginger, garlic and spices and cook for a further 2 minutes. Stir in the stock, tomatoes and salt and pepper.  

4. Bring to the boil, then cover, reduce heat and simmer for 8 minutes.

5. Add spinach to the pan, stirring to wilt the leaves. Cover again and simmer for 8-10 minutes, until cauliflower is tender. Serve hot.

"This classic Indian side dish was unashamedly lifted straight from an Indian vegetarian cook book because of its simplicity, and the all important fact that it doesn't take very long. The original claims that this serves four. Take that as meaning it really serves two. ...Who are all these people with tiny stomachs????"
-BOZ Steam Pig + Onion Breath