Cauliflower Curry serves 4-6
1 large cauliflower, cut into florets
1 very large onion, halved and sliced
2 tbsp garlic paste
1 tbsp finely grated fresh ginger
1 tbsp nigella seeds
1 tbsp black mustard seeds
1 turmeric root, grated/1 tsp turmeric
4 baby potatoes, quartered
4 cubes frozen spinach
1 tin coconut milk
400g tin chickpeas, drained
pinch caster sugar
Fry onion in 2 tbsp oil
Add ginger, garlic and turmeric. Stir well on a low heat.
Add all spices and stir well.
Add cauliflower and stir. Gently cook for 5 mins, stirring frequently.
Add spinach, passata, potatoes and coconut milk.
Bring to boil and season with salt and a pinch of caster sugar.
Simmer for ten mins and serve with fluffy basmati rice or a naan bread.