Cauliflower curry

Cauliflower curry

Go veggie tonight with this lightly spiced curry

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40 minutes

Method

  1. Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
  2. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.

Per serving

357 kcalories, protein 12.8g, carbohydrate 28.2g, fat 22.2 g, saturated fat 14.5g, fibre 6.8g, salt 0.76 g

Recipe from olive magazine, March 2008.

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Latest comments and suggestions

  • 07 April 2008

    Shirley rated and commented on this recipe

    4 stars

    I used balti paste (which I made up myself) and I found this recipe simple, but quite tasty and was lovely with nann bread, although I don't think I would like it so much with rice!!

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  • 07 May 2008

    Lesley commented on this recipe

    This was so easy and absolutely delicious although I added the cauliflower after the potatoes as I don't like it too soft. I also served it with pilau rice. Would definitely make it again.

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  • 17 June 2008

    Joanne rated and commented on this recipe

    4 stars

    Really nice - a great way to use up old cauliflower and potatoes! Very tasty, even my meat eating husband enjoyed it!

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40 minutes

Ingredients

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Per serving

357 kcalories, protein 12.8g, carbohydrate 28.2g, fat 22.2 g, saturated fat 14.5g, fibre 6.8g, salt 0.76 g

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