Cauliflower, potato and spinach curry

Ingredients

• 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 can chopped tomatoes
• 1 small cauliflower, cut into small florets
• 1 large potato, peeled and cut into medium chunks
• ½ medium lemon, zest only
• Pinch of salt
• Pinch of ground black pepper
• 90g spinach
• 10g fresh coriander, roughly chopped
• 2 large wholemeal chapati

Method

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

Heat the oil in deep-sided frying pan over a medium heat.

Add the onion and garlic, cooking for 10 minutes until soft.

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

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.

Take the curry off the heat and season to taste with a little salt and pepper. (Please note: many curry powders already contain salt.)

Stir through the spinach until it wilts, then add the coriander.

Serve with wholemeal chapati.

Copyright © 2016 by the Vegetarian Society of the United Kingdom Ltd.

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