Cauliflower and Spinach with Coconut

Freshly ground coconut adds flavour and texture to the simple and spicy dish.

4-6 Portions

Preparation Time: 15 minutes
Cooking Time 10 minutes

Vegetables:
1 tbps coconut or peanut oil
1 garlic clove finely chopped
1 tbsp grated ginger
1 green chilli, finely chopped
1 tsp turmeric, ground
2 tsp fennel seeds
1 tsp mild paprika
300g cauliflower florets, small florets without the stem
200g spinach, washed and shredded
flesh form half a coconut, grate
3 tbsp coriander, finely chopped

Rice and Poppy Seeds:
2 tsp rice
1 tbsp poppy seeds

To Serve:
rice
chutney
pickles
papadums

Method:
1. Vegetables: Place the oil in a wok or large frying pan and place it over a moderate heat. Add the garlic, ginger, turmeric, fennel seeds and paprika and cook it stirring regularly for 1 minute. Add the cauliflower and spinach to the pan and toss it in the spices until well coated. Reduce the temperature slightly and cook it until the spinach has wilted, stirring it regularly. Add the coconut and chilli to the pan and toss it so that is is evenly distributed, pour a couple of tablespoons of water to the pan cover the pan with a lid and leave it to cook for a couple of minutes.

2. Rice and Poppy Seeds: Heat the remaining oil in a saucepan over a high heat add the rice to it and cook it for a few seconds until the rice is expanded and golden. Drain the the rice and poppy seeds and set aside until ready to serve.

3. To Serve: Place the vegetables in a bowl and sprinkle over the rice and poppy seeds. Serve the vegetables as part of an Indian meal with rice, chutney, pickles and papadums.

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