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Cauliflower and spinach curry recipe

131 ratings

Need inspiration for a Meat-Free Monday meal? Make this cauliflower and spinach curry for a quick vegetarian dinner – using frozen veg means it comes together in no time for an easy midweek meal. See method

Serves 4
10 mins to prepare and 25 mins to cook
402 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
3cm piece ginger, peeled and grated
2 tbsp medium tikka curry powder
2 tbsp tomato purée
900g pack frozen cauliflower florets
500g frozen spinach
400g tin chopped tomatoes
1 vegetable stock cube, made up to 200ml
240g long-grain rice

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1710kj
402kcal 20%
Fat
7g 10%
Saturates
1g 6%
Sugars
16g 17%
Salt
1.3g 22%

of the reference intake
Carbohydrate 73.7g Protein 16.1g Fibre 9.2g

Method

Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the tikka powder and tomato purée and cook for a further 1 min.
Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.
Meanwhile, bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender. Divide the rice between 4 shallow bowls and top with the curry.

See more Curry recipes