Serves 6 ~ 50 mins cooking time.
1 head cauliflower
5 medium potatoes
400g fresh tomatoes
1 bunch coriander
4 cloves garlic
A thumb of fresh ginger
1 tsp red chilli (optional)
2 tsps ground cumin
2 tsps curry powder
2 tsps turmeric
200g baby leaf spinach
3 tbsps olive oil
300 ml water
Salt and black pepper
1. Peel and thinly slice the onions. Trim the leaves of the cauliflower and chop into pieces. Scrub the potatoes and chop into bite-sized chunks. Roughly chop the tomatoes.
2. Make the curry paste: Separate the coriander leaves and stalks. Add the stalks to a food processor. Peel and chop the garlic and ginger and add those. Trim the chilli (you can leave it out for a milder curry, or scrape out the seeds and white pith for a little less chilli heat). Add curry powder, ground cumin and turmeric. Add a good pinch of salt and pepper and 1 tbsp oil. Whizz into a paste.
3. Pour 1 tbsp oil into a large pan and set it over a medium heat. Add the cauliflower to the pan and cook for 5 mins, stirring occasionally, till starting to brown. Scoop the cauliflower out of the pan and set aside on a plate.
4. Pour another 1 tbsp of oil into the pan and add the onions. Fry for 5 mins until softened. Stir in the curry paste and cook for 3-4 mins. Add the potatoes to the pan and mix well with a wooden spoon. Cook for 10 mins stirring often.
5. Add the cauliflower back to the pan with the tomatoes and swirl in 300 ml boiling water. Bring to a simmer, then cover the pan and cook for a further 20 mins, till the potatoes are tender and the sauce has thickened a little.
6. Tip the spinach into the pan and stir to wilt. Have a taste and add more seasoning if needed. Heap the curry into bowls and serve topped with the fresh coriander leaves.