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Cauliflower & Spinach

Korma Curry

1 tbsp olive oil
1 onion, finely diced
1 large cauliflower, broken into bite-sized florets
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground turmeric 
1 rounded tbsp mild curry paste
1 x 400ml can of full fat coconut milk
1 tbsp mango chutney
150g spinach
Juice of 1 unwaxed lemon
2 rounded tbsp coconut yoghurt

Coriander, finely chopped and toasted flaked almonds to serve

es 4

1. Heat the oil in a large pan, add the onion and cauliflower and cook over a medium-high heat for 3-4 to minutes, stirring frequently to avoid sticking. Stir in the garlic, turmeric and curry paste and cook for a further minute.

2. Pour in the coconut milk and cook for 20 minutes, stirring occasionally. 

3. Remove from the heat, add the mango chutney, lemon juice, coconut yoghurt, salt & pepper to taste.


4. Add the spinach, then scatter over the coriander and flaked almonds to serve.

Allergens: Nuts.

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