This vegetarian curry is an economical but tasty mid-week dinner. The addition of rice and spinach turns this dish into a full meal that is cooked in one pot and ready in 30 minutes. Any leftovers are delicious heated the next day for lunch.
Ingredients:
2 tbsp oil
1 onion, finely chopped
1 tbsp curry paste (or more if you like it hot)
3 medium-size potatoes, cut into 2 cm (1 inch) cubes
½ head cauliflower, cut into florets
1 x 400g (14oz) tin chopped tomatoes
1 x 400ml (14oz) tin coconut milk
½ cup white rice, rinsed and drained
1 x 120g (4.2oz) bag of baby spinach
salt and pepper to taste
Method:
• Heat the oil in a large saucepan over medium heat.
• Add the onion and gently fry for 5 minutes until soft.
• Add the curry paste and fry for 1 minute to release the flavours.
• Add the potatoes and cauliflower and stir until the vegetables are coated in the curry mixture.
• Add the tomatoes, coconut milk and rice, and bring to the boil.
• Turn the heat down and gently simmer for 15 minutes, stirring occasionally, until the rice is al dente (soft to the bite).
• Stir in the spinach, then season with salt and pepper and serve.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
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