Tomato, Spinach and Cauliflower Curry Recipe

Tomato, cauliflower and spinach curry

  • serves 2
  • Easy

Try our tomato, cauliflower and spinach curry. This super simple vegetarian recipe takes no time at all to make and it's packed with punchy flavour. What's more, it's low in calories and gluten free


For more veggie options, try our vegetarian curry, saag aloovegetarian chilli, vegetarian paella and other vegetarian recipes.

*This recipe is gluten-free according to industry standards



  • onion 1, sliced
  • oil 2 tbsp, for frying
  • curry paste 2 tbsp, (use whatever you have)
  • ground turmeric 1/2 tsp
  • cauliflower 1 small, cut into bite-sized florets
  • ripe plum tomatoes 3, quartered
  • spinach 100g, roughly chopped
  • roti or naan bread to serve


  • 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.

Check out our other vegetarian curry recipes here, including coconut and peanut aubergine curry and paneer masala...

Bowl of creamy aubergine curry with a plate of forks at the side

Nutritional Information

  • Kcals 271
  • Fat 15.6g
  • Saturates 1g
  • Carbs 19.6g
  • Sugars 14.4g
  • Fibre 8.2g
  • Protein 8.9g
  • Salt 0.6g