- Prep Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
- Difficulty: Easy
The main bulk of this curry comes from cauliflower and mushrooms. But you could choose to add whatever you fancy or whatever’s left in the cupboard or fridge. You might also choose to throw in some chickpeas or chunks of tofu if the mood takes you.
- 1 tablespoon olive or coconut oil
- 2 medium onions, coarsely chopped
- 3 cloves of garlic, finely chopped
- 3 chillies (your choice of variety), finely chopped
- 600g cauliflower florets*
- 400g mixed mushrooms, sliced
- 200g fresh spinach
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 2 teaspoons ground ginger or chunk of fresh ginger
- 2-3 dried curry leaves
- Zest of half a lemon
- 400ml veg stock
- 400 ml coconut milk
- Salt and pepper
*Not a fan of cauliflower? Just use broccoli instead. Carrots, sweet potatoes or even celeriac will work as alternatives.
- Heat the oil over a medium heat in a large pan or wok and add the chopped onion.
- When the onion has softened, add the chillies, garlic and lemon zest, and a little black pepper and a pinch of salt.
- Throw in the mushrooms and cauliflower and sprinkle over the spices. Mix the vegetables and spices together for a couple of minutes. Add some of the vegetable stock if the veg begin sticking to the pan.
- Add the rest of the vegetable stock along with the coconut milk. Stir, cover and simmer for 15 minutes.
- Add the coconut milk and throw in some peas or chickpeas if you fancy, and cook uncovered for a further 10 minutes, stirring occasionally.
- Add the spinach and cook for five more minutes.
- Serve with rice. Drizzle on some lemon juice and scatter over a few fresh coriander leaves to garnish.