Cauliflower and Spinach Curry

Assembled ingredients for Cauliflower and Spinach Curry

A can of coconut milk, a teaspoon or so of curry powder, and voila, you have turned a mundane head of cauliflower into an exotic, spicy Asian dish. A whiff of its pungent aroma is enough to transport you, for the moment anyway, to a tiled terrace overlooking the hills of Bangalore. The spinach is added at the last minute so it doesn't overcook.

This hearty dish is based on a standard in Indian cuisine, Aloo Gobi Masala. Most recipes call for potatoes as well, but this recipe can stand alone as a meal when served with rice. It can also make a tasty accompaniment to simple meats and fish.

While my wife loves it, I'm lukewarm on this version.  But since this recipe is so easy, it's my pleasure to make it for her.  Give it a try and let me know what you think.

Cauliflower and Spinach Curry

Serves 2 as a meal

Easy slow cooker curry is my wife's favorite dish!

Equipment

Slow cooker (I use liners when I do crock pot cooking.  It makes cleanup a breeze!)

Ingredients

4 cups cauliflower florets (very small)

14-oz. can coconut milk

14-oz. can diced tomatoes, drained

1 medium onion, chopped

6 oz. fresh baby spinach

1 1/2 teaspoons curry powder

1/2 teaspoon crushed basil

1 tablespoon soy sauce

1/2 teaspoon salt

Directions

Add all the ingredients, including the seasonings, but not the spinach, to the cooker. Stir thoroughly. Cook on low for 4 hours. Stir in the spinach and let it cook for 10 more minutes. Serve in large bowls.