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Dairy-Free
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Egg-Free
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Gluten-Free
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Healthy
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Nut-Free
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Suitable for Freezing
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Vegan
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Wheat-Free
Ingredients
For the curry
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tbsp medium curry powder
- 227g chopped tomatoes
- 1 cauliflower, cut into 5cm florets
- 1 large potatoes, cut into cubes
- ½ medium lemon, juiced
- Pinch of salt
- Pinch of ground black pepper
- 90g spinach, chopped
- 10g coriander, chopped
To serve
- 2 large wholemeal chapatti
Method
- Heat the oil in deep-sided frying pan over a medium heat.
- Add the onion and garlic, cooking for ten minutes over a medium heat until soft.
- Add the ginger, turmeric and curry powder. Cook for one minute until the spices become darker and fragrant.
- Stir in the tomatoes and then add the cauliflower, potato and lemon zest.
- Cover the pan and leave to cook for 30 minutes, adding a little water as necessary, although this curry should be fairly dry.
- 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.)
- Stir through the spinach until it wilts, then add the coriander.
- Divide the curry evenly on two plates and serve with wholemeal chapatti.
Nutrition per serving
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Calories
533 kcal
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Protein
18.0g
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Fat
10.3g
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Saturates
1.7g
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Carbs
96.0g
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Sugar
15.8g
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Fibre
9.8g
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Salt
1.0525g
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