Spinach Bhaji

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1 lb spinach

1 cauliflower

2 large onions, chopped

1 tin (454g) chopped tomatoes

½ pint (225ml) vegetable stock

2 cloves garlic

1 inch ginger root, peeled and chopped finely
(or 1 tsp ground ginger)

1½ tsp cayenne pepper

1 tsp ground cumin

1 tsp ground turmeric

2 tsp ground coriander

Cut up cauliflower and trim stalks from the spinach. Heat 4 tbsps oil and fry the onions and cauliflower for 3 minutes. Add garlic, ginger and other spices and cook gently for 1 minute. Stir in tinned tomatoes, stock, some salt and pepper. Bring to boil, cover and simmer for 8 minutes. Add spinach to the pan turning to wilt the leaves. Cover pan and simmer for 8-10 minutes, stirring frequently until cauliflower is tender.

Serves 2