Cauliflower curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 onionsfinely chopped
- oil
- 1cm gingergrated
- 2 tbsp (use more if you like it hot) curry paste
- 400g tin coconut milk
- 400g tin chopped tomatoes
- 1 head cauliflowerbroken into pieces
- 2 potatoespeeled and cut into chunks
- 1 lemonjuiced
- 200g bag spinach
Nutrition: per serving
- kcal357
- fat22.2g
- saturates14.5g
- carbs28.2g
- fibre6.8g
- protein12.8g
- salt0.76g
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.
