Tomato, cauliflower & spinach curry

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• bettysrecipe

  15 November 2007

  bettysrecipe rated and commented on this recipe

  

  it is a very quick and good dish, but it really depends on the quality of the curry paste that is used.

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• Joey-jo

  24 December 2007

  Joey-jo rated this recipe

  

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• clareanna

  16 March 2008

  clareanna commented on this recipe

  I added red lentils to make this a thicker more substantial curry dish

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• fio

  09 July 2008

  fio rated and commented on this recipe

  

  I made it for my HE practical, my teacher loved it and I got 20/20! Love this dish!

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• SarahC

  29 August 2008

  SarahC commented on this recipe

  This was a really good curry, I added potato because I only had a small amount of cauliflower also I left it to simmer for longer than 15mins so it was a bit less watery. Balti curry paste, works well.

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• jax

  17 February 2010

  jax rated this recipe

  

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• Claire

  30 June 2010

  Claire rated and commented on this recipe

  

  Yum! I cooked my cauliflower for slightly less time as I like it crunchy and added some new potatoes so I didn't need rice/Naan.

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• elusive_fox

  10 September 2010

  elusive_fox rated and commented on this recipe

  

  This is a really great curry if you add the lentils like clareanna said above. Otherwise it can be a little too watery. I added about 150g just after throwing in the water.

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• Lamya

  20 October 2010

  Lamya rated and commented on this recipe

  

  I'm currently doing weight watchers and this is a great low-point dish. Instead of adding lentils (which would have added to the points) I just added some tomato puree and served with a small portion of rice instead. I aslo used thai red curry paste which worked nicely.

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• Rabbit

  01 January 2011

  Rabbit rated and commented on this recipe

  

  Anybody can make a curry with a paste! Come on, Olive, you can do better than this!

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• KJF_UK

  07 January 2011

  KJF_UK rated and commented on this recipe

  

  Ooh, it was lovely! I added fresh and chopped tomatoes, a little extra garlic, and cooked for a bit longer than it said as the cauli was still too hard. We like our veg al dente, but after 15 minutes it was still raw! Would definitely make again!

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• zozo

  28 January 2011

  zozo rated and commented on this recipe

  

  Yummy, Used a balti paste, a can of tomatoes, two extra cloves of garlic and red lentils. Used the great flat bread recipe from this site. Yes it was easy but big on flavour. My little sister loved it, and even ate her cauliflower!

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• Smidgekat

  20 March 2011

  Smidgekat rated and commented on this recipe

  

  This is lovely and so easy to make. I did as Clareanna suggested and added lentils. Next time I will try with broccoli also to add more greens :)

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• LilMissM

  01 June 2011

  LilMissM rated this recipe

  

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• analila

  28 June 2011

  analila rated this recipe

  

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• Samantha

  19 July 2011

  Samantha commented on this recipe

  This super quick recipe gave me an idea. Instead of spinach and tomatoes, I added sweet potatoes. A good variance to make a change.

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• nikkinoodle

  21 July 2011

  nikkinoodle rated and commented on this recipe

  

  We loved this curry but maybe for the wrong reasons! (hence the three star rating) I too added 150g lentils and a homemade red thai curry paste. I cooked for 25 mins rather than the 15 mins specified because of the addition of the lentils and as other reviewers have commented the cauliflower wasn't cooked. I increased the sauce with an additional 1/2 tin of toms, water and 2tbsp of curry paste. The result was a very mild curry more akin to a vegetable stew served with basmati wholegrain rice and mango chutney (to spice it up a bit) There was plenty of oohing and aahing but not in my opinion because it was a brilliant recipe but because of the quality of the produce (star of the show was my FIL home grown cauliflower) and I loved the combo of cauliflower, lentils, spinach and tomatoes. Will make it again because of this reason.

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• Alex

  14 September 2011

  Alex rated this recipe

  

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• maisie40

  15 December 2011

  maisie40 commented on this recipe

  I only had frozen veg so fried the onion, added Rogan Josh paste and 150g of lentils followed by tinned tomatoes and a little water. Once the lentils were almost cooked, I threw in the frozen cauliflower and rainbow chard instead of spinach (got tons in my freezer from my allotment). I added a couple of quartered ripe tomatoes too and served with basmati rice. Very tasty.

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• Laura B

  01 February 2012

  Laura B rated and commented on this recipe

  

  Really yummy and healthy! I also added butternut squash, extra tomatoes, a stock cube and lemon juice. Was lovely!

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Ingredients

• 1 onion , sliced
• oil for frying
• 2 tbsp curry paste (rogan josh paste is good)
• 1 small cauliflower , cut into bite-sized florets
• 3 ripe plum tomatoes , quartered, or use a 400g tin
• 100g spinach , roughly chopped
• naan bread , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Vegetarian, Vegan, Egg-free

Ingredients

• 1 onion , sliced
• oil for frying
• 2 tbsp curry paste (rogan josh paste is good)
• 1 small cauliflower , cut into bite-sized florets
• 3 ripe plum tomatoes , quartered, or use a 400g tin
• 100g spinach , roughly chopped
• naan bread , to serve

Per serving

271 kcalories, protein 12g, carbohydrate 18.1g, fat 17.2 g, saturated fat 1.4g, fibre 7.5g, salt 0.85 g

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