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Tomato, cauliflower and spinach curry
Published: October 10, 2017 at 10:03 AM
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Serves 2
Easy
Total time: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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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
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For more veggie options, try our vegetarian curry, saag aloo, Gobi Manchurian, then try vegetarian chilli, vegetarian paella and other vegetarian recipes.
*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
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
Nutrition: per serving
-
kcal271
low
-
fat15.6g
-
saturates1g
-
carbs19.6g
-
sugars14.4g
-
fibre8.2g
-
protein8.9g
-
salt0.6g
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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.
Check out our other vegetarian curry recipes here, including coconut and peanut aubergine curry and paneer masala...

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A star rating of 5 out of 5.2 ratings
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