Indian Butter Chicken-Style Cauliflower & Spinach (Low-Carb)

Ingredients

• 5 cups cauliflower florets
• 6 cups spinach
• 1/2 cup plain yogurt
• 3 tbsp butter
• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Steam or microwave cauliflower until just tender, 6–8 minutes; drain well.

2. 2

   Heat olive oil and 1 tbsp butter in a heavy pot over medium. Add onion and cook 8–10 minutes until deeply softened and lightly browned.

3. 3

   Add garlic and ginger; cook 1 minute. Stir in tomato paste and cook 2 minutes to caramelize.

4. 4

   Add spices (garam masala, cumin, coriander, turmeric, chili powder) and cook 30 seconds.

5. 5

   Pour in crushed tomatoes and simmer 10 minutes, stirring occasionally, until thick.

6. 6

   Lower heat. Stir in yogurt slowly, then add remaining butter. Simmer gently 2–3 minutes (do not boil hard).

7. 7

   Add cauliflower and simmer 8–10 minutes so it absorbs sauce.

8. 8

   Fold in spinach and cook 1–2 minutes until wilted. Season and serve hot.