Method
1. Peel and finely chop the onion. Quarter the tomatoes. Scoop out the seeds. Dice the tomatoes. Peel and grate the garlic and ginger. Dice the chilli, discarding the seeds and pith if you prefer less heat. Rinse the baby leaf spinach.
2. Place a large pan on a medium heat. Add 2 tbsp oil and the cumin seeds, garlic and ginger. Cook, stirring, for 30 secs. Add the onion. Season with salt and pepper. Fry, stirring often, for 10-15 mins till golden brown.
3. Add the tomatoes, chilli, garam masala and turmeric. Cook and stir for 4-5 mins till the tomatoes have softened.
4. Meanwhile, half-fill and boil your kettle. Crumble the stock cube into a jug. Add 200ml hot water. Stir to mix.
5. Add the spinach and cook, stirring, for 5 mins till the spinach has wilted and any excess liquid has cooked off. Scoop the spinach into a blender and pour in the veg stock. Blitz until smooth. Set aside. Wipe the pan clean and keep it for later.
6. Trim the leaves off the cauliflower. Break it into small, bite-sized florets. Chop the stalk to match.
7. Pop the pan back on the heat. Add 2 tbsp oil and the cauliflower. Fry, turning often, for 5 mins till lightly browned. Add 200ml water. Steam-fry for 8-10 mins, stirring often, till cooked through.
8. Pour the spinach sauce into the pan. Gently warm through. Taste and adjust the seasoning. Transfer to a serving dish.
9. Love Your Leftovers
The curry will keep for up to 3 days in the fridge. Cool it, then transfer to an airtight tub, seal and store. Reheat on the hob or in the microwave with an extra splash of water or stok to loosen the sauce.
10. Get Ahead
You can make the spinach sauce the day before. It’ll lose a bit of colour overnight. To help stop that, add a squeeze of lemon juice to the sauce when you blend it.