Cauliflower, Potato & Spinach Curry | Abel & Cole
Cauliflower, Potato & Spinach Curry
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Total: 50 mins
A warming one-pot dinner inspired by the popular Indian dish aloo gobi. It’s brimming with organic cauliflower and potatoes, and gently spiced with an aromatic mix of garam masala, turmeric and cumin.
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Ingredients you'll need
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp rapeseed, sunflower or coconut oil
  • 300ml water
Step by step this way
  • 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).

  • 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 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 ground cumin, 1 tsp turmeric and 1 tbsp garam masala. 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.

    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 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.

    While the curry simmers, place the naan breads on a baking tray. Heat your grill to high. Sprinkle the naans with a little water and grill for 2 mins, turning halfway through, till warmed through.

  • 7.

    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 bowls, top with spoonfuls of soya yogurt and garnish with coriander leaves. Serve with the naan breads for scooping.

  • Tip

    Eat Me, Keep Me
    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.

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