Tomato, cauliflower and spinach curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 onion, sliced
- 2 tbsp oil, for frying
- 2 tbsp curry paste, (use whatever you have)
- 1/2 tsp ground turmeric
- 1 small cauliflower, cut into bite-sized florets
- 3 ripe plum tomatoes, quartered
- 100g spinach, roughly chopped
- roti or naan bread, to serve
Method
- STEP 1
Fry the onion in the oil with a pinch of salt for about 10 minutes until very soft and golden. Add the curry paste and turmeric, and cook for a couple of minutes until fragrant.
- STEP 2
Add in the cauliflower, tomatoes and 250ml water, then bring to a gentle simmer, cover and cook for 10-15 minutes until the tomato has broken down and the cauliflower is tender. Stir through the spinach and cook for a couple of minutes until wilted and then serve with roti.
