Spinach and cauliflower curry

    Spinach and cauliflower curry


    10 people made this

    About this recipe: A flavourful vegan and vegetarian curry with fresh cauliflower and spinach, and lots of aromatic spices. Enjoy with naan or rice.

    Serves: 4 

    • 4 tablespoons vegetable oil
    • 2 large onions, coarsely chopped
    • 1 cauliflower, cut into florets
    • 2 cloves garlic, crushed
    • 2.5cm piece fresh root ginger, peeled and chopped
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 1/4 teaspoons cayenne pepper
    • 1 (400g) tin chopped tomatoes
    • 275ml vegetable stock
    • salt and ground black pepper to taste
    • 450g fresh spinach, chopped and stems removed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric and cayenne pepper; stir to coat.
    2. Stir tomatoes and vegetable stock into cauliflower mixture; season with salt and black pepper. Bring mixture to the boil, cover, and reduce heat. Simmer until flavours have blended, about 8 minutes.
    3. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

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    Reviews (1)


    Absolutely delicious! I'm normally a chicken curry lover, but decided I needed more veg in my diet, and thought I'd try this....no regrets! I'd recommend it - 18 Jan 2016

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