Cauliflower, Potato and Spinach Curry

Including plenty of dried spices in food is a useful way to add iron to your diet.This essential mineral helps to maintain healthy red blood cells.


Serves 2
adults
533
Kcals
per serving

15 Mins
prep

45 Mins
cooking

Recipe
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Ingredients

2 tbsp olive oil (30g)
1 large onion, finely chopped  (200g)
2 cloves garlic finely chopped  (12g)
1 tsp ground ginger  (3g)
1/2 tsp turmeric  (2g)
1 tbsp medium curry powder  (9g)
Chopped tomatoes  (227g)
1 small cauliflower, cut into 5cm florets  (200g)
1 large potatoes, scrubbed, peeled and cut into medium chunks  (225g)
1/2 medium lemon, zested  (1.5g)
Pinch of salt
Pinch of ground black pepper
spinach  (90g)
Fresh coriander, roughly chopped  (10g)
2 large wholemeal chapatti  (100g)

Method

  1. Heat the oil in deep-sided frying pan over a medium heat.
  2. Add the onion and garlic, cooking for ten minutes over a medium heat until soft.
  3. Add the ginger, turmeric and curry powder. Cook for one minute until the spices become darker and fragrant.
  4. Stir in the tomatoes and then add the cauliflower, potato and lemon zest.
  5. Cover the pan and leave to cook for 30 minutes, adding a little water as necessary, although this curry should be fairly dry.
  6. Take the curry off the heat and season to taste with a little salt and pepper. (Be aware that many curry powders already contain salt.)
  7. Stir through the spinach until it wilts, then add the coriander.
  8. Divide the curry evenly on two plates and serve with wholemeal chapatti.
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Nutritional information per serving

533kCal, 2243kJ
17.95g
10.3g
1.7g
95.95g
15.8g
7.3g
421mg

© The Vegetarian Society