Ground beef, cream cheese, egg noodles, and cream of mushroom soup make up the ultimate comfort dish. On a chilly night, it is incredibly rich, creamy, and delightful. For the working mother, really quick and simple! Every time, my husband and sons request seconds! Serve alongside garlic bread or buttery toast.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup vegetable oil
- 2 large onions, coarsely chopped
- 1 head cauliflower, cut into florets
- 2 cloves garlic, crushed
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 ¼ teaspoons cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ¼ cups vegetable broth
- salt and ground black pepper to taste
- 1 pound fresh spinach, chopped and stems removed
Instructions
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Reviews
I had cauliflower and spinach in my fridge I wanted to use up and found this recipe The flavors were delicious I made it exactly as written and served with Basmati rice Next time I will throw in some garbs or white beans for more protein
Added this as a side for an Indian dinner. Doubled the garlic but left all ingredients the same. Heat was perfect. Definitely a winner!
Excellent dish and complements a chicken dish with naan bread. I did cut back on the cayenne based on other reviews. I would make this again just the way it is.
Also added some asparagus when I added spinach. Served with warm naan.
Excellent! Sauteed chicken breast first, removed from pan, then followed recipe directions. Added one packaged sliced mushrooms to the onions and cauliflower stage. Cut back red pepper to 1/3 tspn. Thickened sauce with cornstarch.
This was really good, I did also add some sweet potato. Served with basmati rice and naan.
I added a medium sized sweet potato and only used half a large cauliflower but it was fabulous. I didn’t think there was too much liquid, in fact I was considering adding more stock. And I would even consider adding more cayenne or chillies. Definitely making it again.
It was delicious! Used a little less broth and drained the tomatoes like some others recommended.
I love how this dish turned out! It was a great recipe to use up spinach, cauliflower, and tomatoes I had hanging around, but it turned out super tasty as well. And I love how chock-full of vegetables it is. I will definitely make this dish again. I did make changes to the recipe based on the ingredients I had on hand. I used fresh tomatoes instead of canned, so I threw them in with the cauliflower and onion for a couple minutes to break them down, rather than adding them after the spices. I used curry powder instead of coriander and water instead of veggie broth, because I didn’t have the listed ingredients on hand. Even though I used water, this dish turned out very flavorful.
This was easy to make and very good, and I’m not a normally a fan of cauliflower. Next time I will use less cayenne pepper.
This was so easy and delicious. Had to make a couple changes, no tomatoes, added sweet potato spirals, increased the garlic and cut down on the cayenne. Added lite coconut milk at the end and simmered 5 minutes. Served over rice.
This is very good.
I reduced the vegetable broth to 1 cup and reduced the cayenne pepper to 1 tsp. and added a couple of mushrooms. It still had plenty of kick. While it tastes wonderful, the prep time is unrealistic, especially to de-stem the spinach. That alone takes 20 minutes. I recommend allowing extra prep time or doing some of it in advance. Over all a nice dish for something different to try.
Loved this! We aren’t big heat fans so I only used a 1/4 tsp of cayenne and increased some of the other spices. I had kale and spinach in the fridge so I used both instead of just spinach. I did NOT drain my diced tomatoes and didn’t have any issues with the dish being too soupy. I served mine over brown rice and with naan.
This dish was ok. I found the spices were not enough to enhance the flavour. Maybe next time I would add caraway and curry powder for more punch. I added probably twice as much cumin as well but it never came together for me the way I wanted. I followed the advice of another reviewer and drained the tomatoes but still found it became way too soupy. I would recommend draining the tomatoes completely and using half the broth to start and see how it goes.
This turned out great! It was a little soupy so maybe I’ll drain the tomatoes next time, but otherwise it was awesome. I used paparika instead of cayenne to give it a little less heat, I made some basmati rice to go with it. Really delicious! I’m excited for leftovers!
Very easy to make and delicious. I did away with the diced tomatoes and opted for fresh chopped tomatoes instead–I use 3 or 4. It makes the consistency less soupy. Incredibly flavorful.
delicious.
So yummy and healthy! I decreased vegetable broth to 1 cup and cayenne to 1/2 tsp. based on other reviews. I also used 3 diced fresh tomatoes instead of canned. It was amazing served over brown rice!
If you like spicy …. This is an amazing dish!
Tasty! I cut back on the cayenne and doubled the cumin and coriander. I would drain the diced tomatoes, next time, to reduce the amount of liquid at the end! I made it in a wok and that worked well for the volume of the ingredients.