Cauliflower, potato and spinach curry

Including plenty of dried spices in food is a good way to add iron to your diet. This mineral helps to maintain healthy red blood cells.

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Preparation time: 15 mins

Cooking time: 45 mins

Serves: 2


2 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 tsp ground ginger

½ tsp turmeric

1 tbsp medium curry powder

1 x 227g tin chopped tomatoes

1 small cauliflower, cut into small florets

1 large potato, peeled and cut into medium chunks

zest ½ lemon

pinch of salt

pinch of ground black pepper

90g spinach

10g fresh coriander, roughly chopped

2 large wholemeal chapatis


1. Heat the oil in deep-sided frying pan over a medium heat. Add the onion and garlic, cooking for 10 minutes until soft.

2. Add the ginger, turmeric and curry powder. Cook for 1 minute until the spices become darker and fragrant.

3. Stir in the tomatoes and then add the cauliflower, potato and lemon zest. Cover the pan and leave to cook for 30 minutes adding a little water as necessary, although this curry should be fairly dry.

4. Take the curry off the heat and season to taste with a little salt and pepper. Stir in the spinach and allow to wilt, then add the coriander. Serve with the wholemeal chapatis.

Recipes and image courtesy of the Vegetarian Society. Their new cookbook Happy, Healthy and Delicious is out now.


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