Cauliflower curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 onions, finely chopped
- oil
- 1cm ginger, grated
- 2 tbsp (use more if you like it hot) curry paste
- 400g tin coconut milk
- 400g tin chopped tomatoes
- 1 head cauliflower, broken into pieces
- 2 potatoes, peeled and cut into chunks
- 1 lemon, juiced
- 200g bag spinach
Method
- STEP 1
Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.
