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Cauliflower curry with spinach

This version of Cauliflower curry with spinach is made with coconut milk so it’s quite mild, but if you want it to be more spicy,  just use hot curry paste! This dish is vegan and gluten-free so fits in a healthy diet, if served with brown rice. Alternatively, serve it in an Indian menu at a get-together or laid-back dinner party.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 onions
  • 2 cm of ginger
  • 2 Tbsp Indian curry paste
  • 1 can coconut milk 400 ml
  • 1 can chopped tomato 400 ml
  • 1 cauliflower greens removed
  • 2 potatoes
  • 1 lemon juiced
  • 200 g baby spinach

Method
 

  1. Finely slice the onions. Peel & grate the ginger. Peel the potatoes the cut into small cubes. Cut the cauliflower into florets.
  2. Heat a spoonful of oil in a large pan and gently sauté the onions for 5 minutes. Add the ginger and curry paste. Stir until fragrant, then pour in the coconut milk and tomatoes. Add the cauliflower florets and the potato pieces.
  3. Bring the boil then gently simmer for 20 to 30 minutes, until the vegetables are tender - don’t overcook them!
  4. Turn off the heat. Season with salt and pepper, then stir in the lemon juice. Add the spinach and cover. Rest for 3 minutes until the spinach has wilted, then stir through and serve.