Ingredients:

​

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

500g passata

400g tin chickpeas, drained

salt

pinch caster sugar

rapeseed/groundnut oil

​

Method:

• 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.

​

​