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Christian Vegetarian Association Presents:
Take Heart!
Spinach Bhaji

1 lb spinach
1 cauliflower
2 large onions, chopped
1 tin (454g) chopped tomatoes
1/2 pint (225ml) vegetable stock
2 cloves garlic
1 inch ginger root, peeled and chopped finely
(or 1 tsp ground ginger)
1 1/2 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 

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