Spicy tomato and cauliflower curry
More substantial than its calorie count suggests, this satisfying curry is suitable for vegetarians and vegans.
Serves 2 • Ready in 40 mins
200g new potatoes, diced
150g cauliflower florets
1tsp ground turmeric
½tsp chilli flakes
1tsp sunflower oil
3tbsp mixed spices (such as fennel, cumin, coriander, caraway and mustard seeds)
200g cherry tomatoes, halved
75g frozen petit pois
Large handful of spinach
Small handful fresh coriander leaves
1 Heat the oven to 180C/Gas 4. Cook the potatoes in a pan of boiling water for 5-6 mins until tender. Meanwhile, toss the cauliflower florets in the turmeric, chilli flakes and oil.
2 Drain the potatoes, reserving 5tbsp of the cooking water. Scatter the cauliflower over a baking tray and roast for 12-15 mins. Meanwhile, add the spices to a large pan and fry for 2 mins until fragrant.
3 Tip in the cherry tomatoes, cooked potatoes and reserved cooking water, then bring to a simmer and cook gently for 10 mins, adding the cauliflower and petit pois for 3 mins.
4 Stir through the spinach and coriander leaves until just wilted.
Per serving: 176 cals, 3g fat, 0.7g sat fat, 26g carbs
TIP
Serve with rice or naan as a main meal, but this is also good as a side dish with other curries
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