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Home / Recipes / Cauliflower Spinach & Potato Curry

Cauliflower Spinach & Potato Curry

Prep: 30 mins / Cook: 30 mins


An easy to make, tasty meal, full of flavour.


  1. 1 cauliflower, cut into florets
  2. 4 tablespoons Suma Italian organic olive oil (VF017))
  3. 1 onion, finely chopped
  4. 2 cloves of garlic, crushed
  5. 2 cm piece.of fresh ginger, grated
  6. 2 whole green chillies
  7. 1 teaspoon Suma organic black mustard seeds (HE382)
  8. 5 Suma organic curry leaves (HE070)
  9. 1/2 teaspoon Suma organic ground turmeric (HE394)
  10. 1/2 teaspoon Suma organic fenugreek seeds (HE060)
  11. 1/2 teaspoon Suma organic chilli flakes (HE092)
  12. 3 medium waxy potatoes, peeled and cubed
  13. 450g/1lb baby spinach, washed
  14. 250g/8oz tomatoes, chopped
  15. 1/2 teaspoon sugar
  16. A splash of Suma organic lemon juice (JU245)
  17. Salt and pepper to taste
  18. Fresh coriander to garnish


  1. Preheat the oven to 180c/160c fan/gas mark 4.
  2. Place the cauliflower florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and pepper. Roast for 20 minutes or until golden brown.
  3. Heat the remaining olive oil (2 tbsp) in a large saucepan over a medium heat and fry the onions for 2-3 minutes or until translucent. Add the garlic, ginger, chillies and all the spices and cook for 2-3 minutes. Stir frequently to prevent them sticking to the pan. Add in the cubed potatoes and coat them with the spice mix.
  4. Next add to the pan the chopped tomatoes and sugar together with 55ml/2fl of water. Bring to the boil, then simmer for 15-20 minutes, stirring occasionally. Add a little more water if necessary.
  5. Just before serving, stir in the baby spinach and allow to wilt, followed by the roasted cauliflower florets. Season with salt and pepper to taste.
  6. Finish with a splash of lemon juice and garnish with fresh coriander.
  7. Serve with basmati rice or naan.