Cauliflower and spinach curry

Cauliflower and spinach curry

Cauliflower and spinach curry

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed 
  • 3cm piece ginger, peeled and grated
  • 2 tbsp medium tikka curry powder
  • 2 tbsp tomato purée
  • 900g cauliflower florets
  • 500g frozen spinach
  • 400g tin chopped tomatoes 
  • 1 vegetable stock cube, made up to 200ml
  • 240g long-grain rice
  1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the tikka powder and tomato purée and cook for a further 1 min.
  2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.
  3. Meanwhile, bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender. Divide the rice between 4 shallow bowls and top with the curry.

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