Curry Spinach and Cauliflower Casserole

Extracted from Irancook
Ingredients:
2 tbsp. oil
1 large onion, sliced
1 garlic clove
1 piece of fresh ginger, 1-cm
Chili powder, optional
2 tbsp. curry powder
1 medium cauliflower, cut into florets
400 g tomatoes, chopped
400 ml. coconut juice
175 g thin, fresh spinach leaves The not-too-much casserole, from vegetables, coconut juice and spices, is quickly made. If you’d like you can go for chili to have a hot taste. Serve with either bread or rice.
Directions:Grease a pot in oil. Add in the slices of onion and sauté on low heat 3 minutes. Add in grated garlic and ginger equally. Go on for 2 minutes. Sprinkle in chili and curry and continue sautéing 1 more minute. Put in the florets and mix well till spices are well combined.
Add in tomato chops followed by coconut juice and allow 12 to 15 minutes till florets are soft and steamed. At the end, add chopped spinach leaves and lemon juice. Keep on 2 minutes. Once prepared, transfer into your favorite plate and serve. Bon Appetite!
Serves 2
Preparation time: 20 minutes
Best served for dinner