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Cauliflower and Spinach Simmered...Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Name: Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 Persons
Cuisine: International
Ingredients: 1 teaspoon brown mustard seeds; 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets; 1 to 2 green chilies, seeded and finely chopped; 1 teaspoon cumin seeds; generous handful of dried curry leaves; 1 clove garlic; 1 to 2 teaspoons sea salt, to taste; 2 tablespoons sesame oil; 1 lb (450 g) fresh spinach, trimmed and roughly chopped; 1 large tomato, diced; 1/2 teaspoon turmeric; 1 teaspoon coarsely ground black peppercorns

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Cuisine

International

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Servings

6 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

If you have approximately 45 minutes to spend in the kitchen, Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper might be a spectacular caveman, gluten free, primal, and whole 30 recipe to try. This side dish has 79 calories, 3g of protein, and 5g of fat per serving. For $1.2 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of generous handful of curry leaves, sesame oil, sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by foodandspice.blogspot.com. A few people made this recipe, and 47 would say it hit the spot. Overall, this recipe earns an amazing spoonacular score of 99%. Corn and Squash Simmered in Coconut Milk withThai Basil, Wild Alaskan Keta Salmon Simmered in Coconut Milk, and Crisp-fried scad with spinach and coconut milk sauce are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•1 teaspoon brown mustard seeds

•2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets

•1 to 2 green chilies, seeded and finely chopped

•1 teaspoon cumin seeds

•generous handful of dried curry leaves

•1 clove garlic

•1 to 2 teaspoons sea salt, to taste

•2 tablespoons sesame oil

•1 lb (450 g) fresh spinach, trimmed and roughly chopped

•1 large tomato, diced

•1/2 teaspoon turmeric

•1 teaspoon coarsely ground black peppercorns

Cooking Instructions

01
Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop.Stir in the cauliflower and saut until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute.Now pour in the coconut milk and let it simmer for a few minutes.
02
Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender.
03
Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes.
04
Serve hot over fresh cooked white rice or rice noodles.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023