Cauliflower Potato Spinach Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 8
INGREDIENTS
2 tablespoons olive oil
2 onion, diced
a thumb sized piece of ginger
4 cloves garlic, minced
1 tablespoon agave nectar
2 teaspoons mustard seeds
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons ground fenugreek
1 chile, seeded and diced
3 teaspoons turmeric
4 tomatoes, finely diced
7 medium potatoes, cubed
1 large head of cauliflower, cut into florets
4 cups spinach, finely sliced
7 cups water
salt to taste
INSTRUCTIONS
In a large pot, heat the olive oil, add the onions, and cook until soft.
Add the ginger, garlic, and chile, and cook until fragrant.
Add the agave and all of the spices.
Add the tomato and cook for 3-5 minutes until you get a thick paste.
Add the potatoes, cauliflower, spinach and water.
Bring to a boil, turn it down to a simmer, and cook for 1 hour.
Season with salt.
Slightly adapted from mellycooks.com