Olive Magazine
Tomato, Spinach and Cauliflower Curry Recipe

Tomato, cauliflower and spinach curry

Published: October 10, 2017 at 10:03 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal271
fat15.6g
saturates1g
carbs19.6g
sugars14.4g
fibre8.2g
protein8.9g
salt0.6g
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For more veggie options, try our vegetarian curry, saag aloo, vegetarian chilli, vegetarian paella and other vegetarian recipes.

*This recipe is gluten-free according to industry standards

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.

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