TEMPERED CAULIFLOWER WITH SPINACH CURRY (SRI LANKAN STYLE) VEGAN/VEGETARIAN

Cauliflower & Spinach Curry Sri Lankan-Style by Aasai Rasai

This Sri Lankan-style tempered cauliflower with spinach recipe is my most favorite. It is light, fresh and so quick to make. I made this as a 'dry' curry' without a milk-based gravy as Sri Lankan curries usually have, although you can add a little coconut milk if you wish.

I have used frozen cauliflower, however it works well even with fresh cauliflower. The baby spinach can be substituted with any leafy greens you like, or use an assorment of colorful bell peppers to liven it up!

As I often say, food that tastes this good makes being a vegan or vegetarian so easy! 

Click on the highlighted titles to open the YouTube video of this recipe. Or copy and paste the link below on your browser.

https://www.youtube.com/watch?v=Dhoc8y0jQrg


TEMPERED CAULIFLOWER & SPINACH CURRY RECIPE

Ingredients:

350g cauliflower 
2 cups baby spinach (roughly chopped)
1 big onion (sliced)
1 large tomato (chopped)
3-4 pieces cinnamon (about 1" size)
A few curry leaves
2 pandan leaves (optional)
2-3 green chillies (for heat)
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon ground black cardamom seeds
4 tablespoons oil
1/2 cup water

Powdered Spices: 

3/4 teaspoon cummin
1 teaspoon garlic
1/4 teaspoon ginger
Dry chillie flakes as needed (for heat)
Salt to taste

Method

• Fry the curry leaves, pandan leaves & whole spices in hot oil for one minute

• If using only powdered spices, do not fry them as above. Save the spices for later and only fry the curry leaves and pandan leaves

• Maintain very high heat all throughout cooking while stirring constantly

• Add the onions and fry for a minute

• Add the tomato

• Cook until onions and tomato have softened

• Stir every 30 seconds or so to keep the ingredients from burning

• When the onions and tomato look reduced, add the powdered spices/ingredients & stir for just a few seconds. Then quickly add the water.

• Cover and cook until almost all the water has evaporated

• Then add the cauliflower and toss well to coat them with the gravy

• Keep tossing around in an open pan to remove some of the water in the cauliflower

• In an alternating pattern rest and stir until the extra moisture is dried up

• Then cover and cook for 1 minute

• Stir again to prevent cauliflower becoming soggy

• Add the spinach & quickly turn off the heat. Toss the leaves around and take it off the hot stove immediately so as not to overcook the spinach. Serve hot with rice, pasta or noodles!