Name: Spinach and Cauliflower Bhaji
Ingredients: 0.25 cup vegetable oil; 2 large onions, coarsely chopped; 1 head cauliflower, cut into florets; 2 teaspoons ground coriander; 2 cloves garlic, crushed; 1.25 teaspoons cayenne pepper; 1 (1 inch) piece fresh ginger, peeled and chopped; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 (14.5 ounce) can diced tomatoes; 1.25 cups vegetable broth; salt and ground black pepper to taste; 1 pound fresh spinach, chopped and stems removed

Ingredients

0.25 cup vegetable oil
2 large onions, coarsely chopped
1 head cauliflower, cut into florets
2 teaspoons ground coriander
2 cloves garlic, crushed
1.25 teaspoons cayenne pepper
1 (1 inch) piece fresh ginger, peeled and chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1.25 cups vegetable broth
salt and ground black pepper to taste
1 pound fresh spinach, chopped and stems removed

Steps

Heat vegetable oil in a large saucepan over medium heat. Add onions and cauliflower; cook and stir until slightly softened, about 3 minutes. Add coriander, garlic, cayenne pepper, ginger, cumin, and turmeric; stir to coat.
Stir in tomatoes and vegetable broth; season with salt and black pepper. Bring to a boil, cover, and reduce heat. Simmer until flavors blended, about 8 minutes. Stir in spinach until begins to wilt. Cover and simmer until spinach completely wilted and cauliflower tender, 8 to 10 minutes.