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Cauliflower curry

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and finely diced
  • 1 cauliflower, cut into florets
  • 300g potato, peeled and diced
  • 3 tbsp medium curry paste
  • 1 x 400g can chopped tomatoes
  • 400ml vegetable stock, made from 1 stock cube
  • 25g block coconut, grated
  • 1 x 180g bag baby spinach leaves

Method

  1. Heat the oil in a pan and cook the onion, garlic and chillies over a low heat for 5 minutes until the onions have softened.
  2. Add the cauliflower and potato, then stir in the curry paste. Cook, stirring, for 2-3 minutes, until the paste evenly covers the vegetables, then add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the coconut until it melts.
  3. Just before serving, fold in the spinach and remove from the heat – there will be enough heat in the sauce to wilt the spinach.

Goes well with...

Hilltop Tradition Czerszegi Fuszeres

Hilltop Tradition Czerszegi Fuszeres

"Soft floral aromas & fresh lemon, grapefruit & lychee fruit on the palate"

Perfect with..."Excellent with spicy food, but also goes with white meat, ham & salads"

Grape:
Czerszegi Fuszeres
Country:
Hungary
Price:
Under £5
Winner 2011 'What Food What Wine' Award - (Matched with Chicken Tikka Masala)
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4 Serves 4 people
20 Preparation time of 20 mins
30 Cooktime for 30 mins
257
Calories
13%
9g
Sugar
10%
14.2g
Fat
20%
5g
Saturate
25%
1.4g
Salt
23%
of your Guideline Daily Amount (GDA)

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