- 3 onions
- 1 cauliflower
- 1kg potatoes
- 400g vine tomatoes
- A handful of coriander
- 4 garlic cloves
- A thumb of ginger
- 1 chilli (optional)
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tsp turmeric
- 100g baby leaf spinach
- Sea salt
- Freshly ground pepper
- 3 tbsp olive, sunflower or coconut oil
- 300ml boiling water
- Food processor (optional)
- Large pan with lid
- Measuring jug
- 1.
Peel the onions and thinly slice them. Trim the leaves off the cauliflower (see our tip for how to make the most of them), then break the cauliflower into florets and chop the stalks into small chunks. Scrub the potatoes and chop them into bite-sized pieces (no need to peel them). Roughly chop the tomatoes.
- 2.
Make the curry paste: separate the coriander leaves and stalks. Add the stalks to a food processor and set the leaves to one side. Peel and chop the garlic and ginger, and add them to the processor. Trim the chilli, if you’re using it, and add it to the processor (you can leave it out for a milder curry, or scrape out the seeds and white pith for a little less heat). Add 2 tsp each ground cumin, garam masala and turmeric. Add a pinch of salt and pepper and 1 tbsp oil and whizz together into a paste. No food processor? You can make a chunkier paste by chopping everything as finely as you can, grating the garlic and ginger, then stirring with the seasoning and oil.
- 3.
Fill and boil your kettle. Pour 1 tbsp oil into a large pan and set it on a medium-high heat. Add the cauliflower and cook for 5 mins, stirring now and then, till it starts to brown. Scoop the cauliflower out of the pan and set it aside on a plate.
- 4.
Pour another 1 tbsp oil into the pan and add the onions. Fry for 5 mins, stirring often, till softened. Stir in the curry paste and cook for 3-4 mins. Add the potatoes to the pan and mix well. Cook for 10 mins, stirring often.
- 5.
Tip the cauliflower back into the pan along with the tomatoes and pour in 300ml boiling water. Bring to a simmer, then cover with a lid and cook for 20 mins, till the potatoes are tender and the sauce has thickened a little.
- 6.
Fold the baby leaf spinach into the pan to wilt it. Taste the curry and add more salt or pepper if needed. Divide the curry between warm plates and serve topped with the coriander leaves
- Tip
Eat & Keep
This curry will keep for a couple of days in the fridge or you can freeze it for up to 3 months. Divide it into portions, cool and then store in airtight tubs. Defrost overnight and reheat till piping hot all the way through. - Tip
Turn this pot into a feast
This curry will happily feed 6 people on it's own, but with a few extras here and there you can conjure up a feast. Serve with bowls of fluffy coconut rice or coriander topped flat breads to feed extra mouths. For an extra flavour boost, fry up thinly sliced shallots, garlic and chilli till crispy, then scatter over the top. - Tip
Low Waste, No Waste
The leftover cauliflower leaves will keep in your fridge, wrapped in kitchen paper, for a few days. You can finely slice them and add them to stir-fries, or sweat in a little coconut oil with some chilli and fresh coriander.