Cauliflower & spinach curry

There’s a common and unfounded misconception that curries are something of an indulgence. In reality, they’re a great way to elevate humble vegetables to hero status, simply by pairing them with heady spices and fresh sauces.

Ingreadient

• 2 tbsp Vegetable oil (or ghee)
• 1 pack Cooks' Ingredients Fresh Curry Leaves
• 1 tsp cumin seeds
• 450g pack Essential Spinach
• 1 medium onion, finely chopped
• 4 clove/s garlic
• 30g ginger, peeled
• 1 large green chilli, deseeded
• ½ x 25g pack coriander, stalks and leaves separated
• ½ tsp ground turmeric
• ½ tsp garam masala
• 2 tbsp tomato purée
• 1 medium-large cauliflower (about 750g), trimmed and cut into florets (tender leaves and sliced stalk reserved)
• 300g basmati rice, rinsed
• 2 limes, juice of 1, 1 cut into wedges to serve
• 120g natural yogurt, plus extra to serve

Step by step

1. Heat 1 tbsp oil (or ghee) in a large frying pan set over a medium-high heat. Pick the curry leaves and add to the pan with the cumin seeds, swirling and toasting in the oil for 20-30 seconds, until fragrant. Fill the pan with spinach and cook, stirring and adding the rest as it shrinks, until just wilted. Transfer to a bowl and set aside; wipe the pan clean.
2. Return the pan to the heat, add the remaining 1 tbsp oil and stir in the onion. Cook for 5-7 minutes, stirring often, until softened and starting to colour.
3. Meanwhile, finely chop the garlic, ginger, chilli and coriander stalks. Add to the pan and fry for 2-3 minutes. Stir in the turmeric and garam masala, followed by the tomato purée and 3 tbsp water. Toss through the cauliflower (including the tender leaves and stalk) to coat, then pour in 300ml water. Season, cover loosely with a lid (or foil) and simmer briskly for 12-15 minutes, stirring occasionally, until the cauliflower is tender with a little bite. Meanwhile, cook the rice according to pack instructions.
4. Remove the curry from the heat and stir through the cooked spinach, lime juice and yogurt; season. Scatter with the coriander leaves and divide between bowls with the rice. Serve with the extra yogurt and lime wedges alongside.