Everyday healthy

Veggie butter curry

Chicken gets ditched for tender cauli, meaty chickpeas and earthy spinach for this meat-free version of a curry classic. Chill or freeze in portions, reheat gently to serve.

1 HOUR | SERVES 4 | EASY | V LC

cauliflower 400g, cut into florets
rapeseed oil 1 tbsp
cumin seeds ¼ tsp
onion 1, chopped
ginger 20g, peeled and chopped
garlic 2 cloves, chopped
unsalted butter 20g
garam masala 1 tsp
ground cumin ½ tsp
ground fenugreek ½ tsp
smoked paprika ½ tsp
chilli powder ¼ tsp
passata 300ml
fresh vegetable stock 300ml
chickpeas 400g tin, rinsed and drained
runny honey 1 tsp
natural yogurt 100g
baby spinach 100g
flaked toasted almonds 20g
coriander 20g, roughly chopped
steamed brown rice 600g, to serve

1 Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, drizzle with the oil and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.

Put the onion, ginger, garlic and 2 tbsp of water