Cauliflower and Spinach Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 542.5 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 8.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Cauliflower and Spinach Curry calories by ingredient
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Number of Servings: 4


    Spray oil
    1 onion, diced
    3 garlic cloves, crushed (or use 3tsp from a jar of lazy garlic)
    2 red chillies, deseeded and finely chopped
    1 cauliflower, cut into florets
    300g potatoes, peeled and diced
    3tbsp medium curry paste (or choose milder or hotter if you prefer)
    400g tin chopped tomatoes
    400ml vegetable stock
    180g baby spinach leaves


1. heat large frying pan and spray with oil. Saute the garlic and onion for 3 - 4 minutes until softened. Add in the chilli and cook for another minute.

2. Add the cauliflower florets and potato chunks, then stir in the curry paste and ensure the vegetables are well coated. Cook for 3 - 4 minutes, then add the tomatoes and stock. Bring to the boil, cover and leave to simmer for approx 20 minutes.

3. Fold in the spinach to the curry and remove from the heat.

Serve with basmati rice

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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