Our spinach and cauliflower curry uses traditional Indian spicing and is very easy to prepare. It's full of flavour whilst remaining light so it's ideal for lunch or a light supper. At under 300 calories it's healthy too. Great served with rice or naan.
SAAG GOBI – Serves 2
- 1 large onion, finely chopped
- 2-3 large tomatoes, diced
- 2 large handfuls of cauliflower florets
- 160g chestnut mushrooms, cut into bite-sized pieces
- 160g spinach, washed and chopped
- 20ml sunflower oil
- 1 bay leaf
- 2 green cardamom
- 3 cloves
- 1 tsp black mustard seeds
- 1 small cinnamon stick
- 2 cloves of garlic, finely chopped
- 1-inch piece of ginger, finely chopped or grated
- 1 green chilli, finely chopped
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- Approx 300ml hot water or stock
- A large handful of fresh coriander, chopped
- 2 tbsp natural yogurt (optional)
Heat the oil in a heavy-based saucepan and fry the whole spices until aromatic (about 30 seconds). Add the chopped onion and fry over a medium heat for 10-15 minutes, or until golden brown, stirring frequently to ensure they don’t burn.
Add the chopped garlic, ginger and chilli and fry for a further 2 minutes followed by the ground spices and a pinch of salt. Cook for a couple more minutes, adding a splash of water to ensure the spices don’t burn.
Add the tomato, cauliflower and mushrooms. Top up with just enough hot water or stock to cover the vegetables and simmer uncovered over a medium heat for about 12-15 minutes (you might need to add a little more water now if the curry looks like it’s reducing too quickly). Once the vegetables are just tender, discard the bay leaf and add the spinach. Cook for a further minute or until the spinach has wilted.
Season to taste and finish with some yogurt (if desired) and fresh coriander. Great served with rice or naan.
Your 5-a-day done!