Cauliflower Spinach Curry
This vibrant vegan curry features tender cauliflower and nutrient-dense spinach simmered in a spiced tikka tomato base. Using frozen vegetables makes this healthy and flavorful dish a perfect time-saving alternative for a quick midweek dinner. Served over fluffy rice, it is a satisfying and wholesome meal.
Instructions
- 1
Heat the olive oil (1 tbsp) in a large, deep saucepan over medium heat. Add the onion (1), garlic cloves (2 clove), and ginger (3 cm). Sauté for 5 minutes until starting to soften.
- 2
Stir in the tikka seasoning (2 tbsp) and tomato puree (2 tbsp). Cook for 1 minute more to release the aromatics.
- 3
Add the frozen cauliflower (900 g), frozen spinach (500 g), chopped tomatoes (400 g), vegetable bouillon cube (1), and water (200 ml). Increase heat to high and bring to a boil.
- 4
Reduce heat to medium, cover with a lid, and simmer for 20 minutes until the cauliflower is tender and the spinach has wilted.
- 5
Meanwhile, bring a large pan of salted water to the boil. Cook the long grain rice (240 g) for 15 minutes until tender. Drain and divide among 4 bowls, topping with the curry.
Nutrition Facts
Per portion