Vegetarian mains
Cauliflower, coconut & spinach curry
Mildly-spiced and laced with creamy coconut milk, this soothing curry is warming enough to bolster you up on a chilly evening. Getting a bit of colour on the cauli flower before adding the liquid will enhance the flavour.
Cook's notes
You could toast the almonds if you like - it enhances their flavour and makes them crunchy. Use a dry frying pan (no oil required), stir often and remove from the heat when lightly coloured.
Ingredients
For the curry:
- 1 cauliflower
- 125g brown basmati rice
- 2 garlic cloves
- 25g ginger
- 2 tbsp of your favourite curry paste
- 1 punnet cherry tomatoes
- 1 tin coconut milk
- 1 tin chickpeas
- 1 lemon
- Small bunch of coriander
- 150g baby spinach
- 20g flaked almonds
For your spice mix:
- 1 tbsp curry powder
- 1 tsp cumin seeds or ground cumin
- 1/4 tsp dried turmeric
Method
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Step 1
Boil a kettle.
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Step 2
Chop the cauliflower into bite-sized florets (3 good handfuls, approx. 400g). Rinse the rice in a sieve. In a medium saucepan, boil the rice for 18-20 minutes until tender with a little bite, then drain. Return to the saucepan and cover to keep warm.
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Step 3
Meanwhile, peel the garlic and ginger and finely chop or grate (grating is fastest!).
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Step 4
Heat 1½ tbsp oil in a large saucepan. Add the cauliflower florets and cover with a lid. Fry on a medium-high heat for 3 minutes, until they take on a little colour.
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Step 5
Uncover, reduce the heat, add the garlic and ginger, along with the spice mix and curry paste. Fry for 30 seconds - 1 minute, until fragrant. If the spices look like they’re catching, add a splash of water.
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Step 6
Add in the cherry tomatoes (whole), any reserved cauliflower leaves and coconut milk. Refill the tin a quarter full (100ml) with water. Bring to the boil.
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Step 7
Drain the chickpeas then add to the pan. Simmer for 10 minutes, stirring from time to time, until the cauliflower is just tender.
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Step 8
Whilst the curry is cooking, cut the lemon into wedges and roughly chop the coriander, stalks and all.
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Step 9
Add the spinach to the curry in handfuls and stir it through until wilted. Check the seasoning.
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Step 10
Serve the curry with rice and lemon wedges. Finish with coriander and flaked almonds.