Try this vegan cauliflower curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
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
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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