About this recipe:A flavourful vegan and vegetarian curry with fresh cauliflower and spinach, and lots of aromatic spices. Enjoy with naan or rice.
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
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Method Prep:15min › Cook:20min › Ready in:35min
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.
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.
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.