Vegetarian Recipes > Reviews (61)

I'm a big meat eater but, a couple of years ago I did go vegetarian for a while, I only lasted six months until the bacon sandwiches started to call, although I did discover a few vegetarian recipes along the way which I still eat today. One of them being Potato, Spinach and Cauliflower Curry, it's really filling without being too heavy and is a great winter warmer, which, with our weather makes it great for any cold summer nights aswell.

Ingredients (serves 1):
1 onion, thinly sliced
2 crushed garlic cloves
2tbsps medium curry powder
1tsp of black onion seeds
400g can of chopped tomatoes
200ml vegetable stock
500g peeled and diced potatoes
400g small cauliflower florets
1/2 tsp turmeric
100g baby leaf spinach
100g natural yoghurt
Sunflower Oil/ Frylight SprayTo start, using the oil fry off the onions until soft, but only let it go slightly brown, I sometimes fnd a little bit of water helps to avoid the over cooked onion taste.

Once the onion is soft add the garlic, curry powder and onion seeds and cook them off for about a minute whilst stirring.

Then add in the tomatoes and stock at the same time and allow to simmer for about five minutes.

While the curry is simmering,bring a pan of water to the boil, add the potatoes, cauliflower and turmeric and cook until tender, then drain this off and add the original pan of curry sauce.

Add in the spinach and allow it to wilt, then add a final finish of natural yoghurt to serve.I like to serve the curry with just naan bread as the sauce is really delicious and great for being mopped up as it were, although the curry also goes really well with rice. Although this recipe is just for one, it is easily adaptable to however many people you're cooking for and is a really healthy and cheap alternative to a takeaway curry which is really simple to make.