Spicy Indian vegetable curry with onions, leaf spinach and cauliflower,

Ingredients for 5 servings:

• 450 g leaf spinach, frozen
• 300 g cauliflower, frozen
• 400 g onion(s)
• 5 cloves garlic
• 25 g fresh ginger root
• 2 tbsp sunflower oil
• 2 cardamom pods
• 3 bay leaves
• 2 cloves
• 1 cinnamon stick(s), 5 cm long
• 1 tsp coriander powder
• 1 tsp turmeric powder, ground
• 1 tsp cumin powder, ground
• n. B. water
• 4 tbsp Madras curry powder, hot
• 500 g tomato puree
• 400 ml coconut milk
• Salt
• 100 g onion(s), cut into smaller wedges

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan, 5 to 6 servings depending on the eater

Thaw the spinach and cauliflower. Finely chop enough onions to make 400g. Finely dice the garlic and ginger. Heat the oil in a large, non-stick pan and sauté the onions, garlic, and ginger. Now add the cardamom pods, bay leaves, cloves, and cinnamon bark and fry for a maximum of 1 minute. Do not break the cinnamon bark fresh, as this will overpower the cinnamon flavor; it is better to use a smaller, whole cinnamon bark. Then add the ground spices and hot water to taste to prevent the spices from burning. Add the pureed tomatoes, coconut milk, and salt to taste. Simmer in the covered pan over low heat for 30 minutes, stirring frequently. Meanwhile, cut 100g of onions into smaller wedges. Add the spinach, cover, and cook over medium heat for 10 minutes until thawed and cooked. Add the cauliflower and onion wedges and simmer in a covered pan over low heat for 7-10 minutes, stirring frequently. Finally, remove the cardamom pods, bay leaves, cloves, and cinnamon bark (as best you can, as you’ll barely see all the spices), and season to taste. Serve with basmati rice.