Cauliflower curry

Cauliflower curry

  • serves 4
  • A little effort

Spice up meat-free Monday with our best cauliflower curry: perfect if you're craving something rich and earthy. Ideally paired with naan or basmati rice, cauliflower never tasted better.

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Ingredients

  • onions 2, finely chopped
  • oil
  • ginger 1cm, grated
  • curry paste 2 tbsp (use more if you like it hot)
  • coconut milk 400g tin
  • chopped tomatoes 400g tin
  • cauliflower 1 head, broken into pieces
  • potatoes 2, peeled and cut into chunks
  • lemon 1, juiced
  • spinach 200g bag

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.

Nutritional Information

  • Kcals 357
  • Fat 22.2g
  • Saturates 14.5g
  • Carbs 28.2g
  • Fibre 6.8g
  • Protein 12.8g
  • Salt 0.76g
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