Curried Potato, Cauliflower & Spinach
|Olive oil||2 Tablespoon|
|Onion||1 , diced|
|Garam masala||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Canned chopped tomatoes||14 Ounce (In Tomato Juice, 400 Gram)|
|Vegetable stock||1 1⁄4 Cup (20 tbs)|
|New potatoes||1 Pound, cut in to chunks (450 Gram)|
|Cauliflower florets||10 Ounce (280 Gram)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Baby spinach leaves||5 5⁄8 Cup (90 tbs)|
|Naan bread||2 (To Serve)|
1. Heat the oil in a pan over medium-low heat, add the onion and spices, and cook, stirring constantly, for 2-3 minutes, taking care not to burn the spices as they are cooking in a small amount of oil. Add the tomatoes and stock and bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.
2. Meanwhile, put the potatoes into a separate pan, cover with cold water, and bring to a boil. Reduce the heat, cover, and let simmer for 15 minutes. Add the cauliflower and return to a boil, then reduce the heat, cover, and let simmer for an additional 10 minutes, or until just tender.
3. While the vegetables are cooking, preheat the broiler to medium. Spread the almonds out in a single layer on a baking sheet and toast under the preheated broiler, turning to brown evenly, for 1-2 minutes—watch constantly because they brown very quickly.Tip the almonds into a small dish and set aside.
4. Add the spinach to the potatoes and cauliflower, stir into the water, and let simmer for 1 minute. Drain the vegetables and return to the pan. Stir in the curried tomato sauce.Transfer to a warmed serving dish, sprinkle over the toasted almonds, and serve at once with naan bread.