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Recipe by olive magazine

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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

Latest comments and suggestions

• Shirley

  07 April 2008

  Shirley rated and commented on this recipe

  

  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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• Lesley

  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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• Joanne

  17 June 2008

  Joanne rated and commented on this recipe

  

  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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• CrazyFoo

  20 December 2008

  CrazyFoo rated and commented on this recipe

  

  I prepared this recipe for the first time tonight, and it was simply amazing! I did add (2) boneless & skinless chicken breats (in strips). The only thing I would change next time is add more curry paste, or maybe purchase a "hotter" variety...The hotter the better. 5 stars!

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• miss_roch

  28 May 2009

  miss_roch rated and commented on this recipe

  

  really easy to make and delicious. i added some turkey and it was yum!

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• Lizzylou

  14 August 2009

  Lizzylou rated and commented on this recipe

  

  I added a couple of handfuls of lentils to this recipe to thicken the sauce- it was a really tasty substantial meal enjoyed by vegetarians and carnivores alike.

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• Tez0989

  29 August 2009

  Tez0989 rated and commented on this recipe

  

  Cooked this for the first time the other night for family and friends and they loved it !

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• Lindsey

  17 September 2009

  Lindsey commented on this recipe

  Lovely veggie curry, my potatoes took a long time to soften so would par-boil then when I make this again, other than that delicious, have it with spicy cous cous. Also used double the amount of Madras curry paste.

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• Helen

  17 November 2009

  Helen rated and commented on this recipe

  

  Very quick and easy and extremely tasty! Didn't have any spinach but didn't matter, and used whole plum tomatoes which I mashed up a bit in the pan. Mmmmmm. Got leftovers for lunch!

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Ingredients

• 2 onions , finely chopped
• oil
• 1cm ginger , grated
• 2 tbsp curry paste (use more if you like it hot)
• 400g tin coconut milk
• 400g tin chopped tomatoes
• 1 head cauliflower , broken into pieces
• 2 potatoes , peeled and cut into chunks
• 1 lemon , juiced
• 200g bag spinach

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 2 onions , finely chopped
• oil
• 1cm ginger , grated
• 2 tbsp curry paste (use more if you like it hot)
• 400g tin coconut milk
• 400g tin chopped tomatoes
• 1 head cauliflower , broken into pieces
• 2 potatoes , peeled and cut into chunks
• 1 lemon , juiced
• 200g bag spinach

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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