• 1 cauliflower
  • 800 g potatoes
  • 2 cloves of garlic
  • 1 onion
  • 1 long green chili
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin



  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder or garam masala
  • 1 x 400 g tin of chickpeas
  • 250 g baby spinach
  • natural yoghurt
  • 1 lime

Method for Curried cauli, potatoes, chickpeas & spinach

  1. Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
  2. Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.



  1. Peel and thinly slice the garlic and onion, then finely slice the chili. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion, and chili till softened.
  2. Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes, and reserved cooking water, then simmer on a low heat for 10 minutes.
  3. Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yogurt and a squeeze of lime juice.
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