*This recipe is gluten-free according to industry standards
Advertisement
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.
Nutritional Information
- Kcals 271
- Fat 15.6g
- Saturates 1g
- Carbs 19.6g
- Sugars 14.4g
- Fibre 8.2g
- Protein 8.9g
- Salt 0.6g
