Tomato, cauliflower and spinach curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 onionsliced
- 2 tbsp oilfor frying
- 2 tbsp curry paste(use whatever you have)
- 1/2 tsp ground turmeric
- 1 small cauliflowercut into bite-sized florets
- 3 ripe plum tomatoesquartered
- 100g spinachroughly chopped
- roti or naan breadto serve
Nutrition: per serving
- kcal271low
- fat15.6g
- saturates1g
- carbs19.6g
- sugars14.4g
- fibre8.2g
- protein8.9g
- salt0.6g
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.
