I’ve said it before and I’ll say it again – India’s vast range of vegetarian dishes is one of the great treasures of World Cuisine.
Vegetables that so often play second fiddle to other ingredients for once get headline billing, an deservedly so.
This particular combination of aubergine, cauliflower, and spinach is a personal favourite of mine, that finds its way onto the dinner table at least a couple of times a month.
- 1 batch base curry sauce – my own recipe is here
- 1 head of cauliflower, broken down into florets
- 1 medium aubergine, cut into 1 ” cubes
- about 150g frozen leaf spinach
- Prepare the base curry sauce. Add the aubergine and frozen spinach to the pan. Bring up to a low simmer, and cook until the aubergine is tender, about 15 minutes or so, but this will vary, so keep a close eye on it – you don’t want the aubergine to overcook and become mushy. By the time the aubergine is cooked, the spinach should be, too.
- While the aubergine and spinach are cooking, steam the cauliflower until just tender, about 6 minutes or so.
- Add the steamed cauliflower to the aubergine, spinach and curry sauce. Stir well. Serve.