Cauliflower curry

Ingredients

• 2 onions finely chopped
• oil
• 1cm ginger grated
• 2 tbsp (use more if you like it hot) curry paste
• 400 g tin coconut milk
• 400 g tin chopped tomatoes
• 1 head cauliflower broken into pieces
• 2 potatoes peeled and cut into chunks
• 1 lemon juiced
• 200 g bag spinach

Instructions

1. 1

   Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.