Spinach and cauliflower curry

    35 min

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

    91 people made this

    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 in English (33)


    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


    I really enjoyed the spice mix in this recipe. Super tasty and enjoyed the cauliflower spinach mix. Would definitely make again but omit pepper for kids as they found it too spicy. So easy to make too, i made for lunch and would make double next time to save for next day.  -  21 Mar 2018


    Tasted really nice, made exactly as specified. Did sprinkle some nuts and seeds on top for some crunch though.  -  03 Mar 2017