Pan-stewed cauliflower and spinach with a spicy tomato sauce (Cauliflower keerai kari) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 484) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on March 02, 2024

    Made with a bag of baby spinach, several campari tomatoes (the only fresh tomatoes available to me in wintertime that have good flavor) and store-bought sambaar powder. Cooking is fast and simple once you've measured, prepped, and assembled all of the ingredients, of which there aren't very many. I used a large wok-like stainless steel pan with a domed lid in order to stir fry the cauliflower nicely and to accommodate the heap of spinach leaves before they wilt and cook down. The results were delicious and not at all spicy. (Next time I might try the book's recipe for sambaar powder and see what difference it makes to the heat level.) The sauce is more of a broth than the thicker consistency that one might imagine for a curry served in most Indian restaurants here in the US. It's wonderfully flavorful nevertheless. Following the timing instructions in the recipe resulted in perfectly cooked cauliflower, not at all mushy, firm enough to make for satisfying bites.

  • michalow on March 20, 2020

    Even with no cilantro or curry leaves, this was very good. I tossed in some leftover garlicky white beans, and it was perfect match.

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