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Cauliflower and spinach curry recipe

Cauliflower and spinach curry recipe

36 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

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 cauliflower, try using broccoli

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

  1. 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.
  2. 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.
  3. 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

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