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Tomato, cauliflower and spinach curry

Name: Tomato, cauliflower and spinach curry
Total time: 30 min
Ingredients: 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

30 minutes
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

Published: October 10, 2017 at 10:03 am

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

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

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.