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  • Difficulty: Simple

  • © The Vegetarian Society

Cauliflower, Potato and Spinach Curry

Including plenty of dried spices in food is a good way to add iron to your diet. This essential mineral helps to maintain healthy red blood cells.

  • Serves 2

  • Preparation 15 mins

  • Cooking 45 mins

Cauliflower, Potato and Spinach Curry
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Healthy

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


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


  1. Heat the oil in deep-sided frying pan over a medium heat.
  2. Add the onion and garlic, cooking for ten minutes over a medium heat until soft.
  3. Add the ginger, turmeric and curry powder. Cook for one minute until the spices become darker and fragrant.
  4. Stir in the tomatoes and then add the cauliflower, potato and lemon zest.
  5. Cover the pan and leave to cook for 30 minutes, adding a little water as necessary, although this curry should be fairly dry.
  6. 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.)  
  7. Stir through the spinach until it wilts, then add the coriander.
  8. Divide the curry evenly on two plates and serve with wholemeal chapatti.
Nutrition per serving
  • Calories

    533 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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