Cauliflower, Potato & Spinach Curry Recipe

Cauliflower, Potato & Spinach Curry

Jassy Davis

55 mins

4 people

Ingredients

2 tsp cumin seeds
1kg potatoes
1 cauliflower, approximately 800g
1 onion
2 vine tomatoes
4 garlic cloves
A thumb of ginger
2 chillies
2 tsp garam masala
1 tsp turmeric
1 vegetable stock cube
400g baby leaf spinach

Prep: 25 mins | Cook: 40 mins

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Method

1. Put a large pan on a medium heat. Tip in the cumin seeds. Toast for 1-2 mins till aromatic. Tip into a bowl. Set the pan aside for later.

2. Peel the potatoes. Chop into bite-sized chunks. Pop into a large bowl and cover with water. Break the cauliflower into florets, chopping the stalk to match. Add to the potatoes. Set aside.

3. Peel and finely chop the onion. Put the pan back on a medium heat. Add 1 tbsp oil and the onion. Season with salt and pepper. Fry for 10 mins, stirring occasionally, till browned. Add a splash of water if the pan dries out.

4. Meanwhile, dice the tomatoes. Peel and grate the garlic and ginger. Finely chop the chillies, discarding the pith and seeds if you prefer less heat. Half-fill and boil your kettle.

5. Add the ginger, garlic and half the chillies to the pan with the garam masala and turmeric. Fry for 2 mins, stirring, till aromatic.

6. Tip the vegetable stock powder into the pan. Pour in 800ml hot water. Stir well to mix.

7. Drain the potatoes and cauliflower, then add to the pan. Bring to the boil. Turn the heat down and pop a lid on the pan. Simmer for 15 mins till the potatoes and cauliflower are tender.

8. Rinse the spinach, then add to the pan and gently wilt. Taste the curry and adjust the seaosning. Ladle into warm bowls and serve.

9. Love Your Leftovers
The curry will keep for up to 3 days in the fridge or can be frozen for up to 3 months. Transfer to tubs, cool and chill. Defrost overnight if frozen. Reheat on the hob or in the microwave with an extra splash of stock or water.