• Prep Time:
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  • Serves: 4 servings

Curried cauliflower, potatoes, chickpeas & spinach

  • Recipe Submitted by on

Category: Healthy Recipes, Potatoes, Cauliflower

 Ingredients List

  • ”¢ 1 cauliflower, separated into florets
  • ”¢ 800g potatoes, roughly chopped
  • ”¢ 2 tbsp olive oil
  • ”¢ 2 tbsp butter
  • ”¢ 2 garlic cloves, thinly sliced
  • ”¢ 1 onion, thinly sliced
  • ”¢ 1 long green chilli
  • ”¢ 1 tsp ground turmeric
  • ”¢ 1 tsp ground cumin
  • ”¢ 1 tsp ground coriander
  • ”¢ 1 tsp mustard seeds
  • ”¢ 1 tsp ground ginger
  • ”¢ 1 tsp curry powder or garam masala
  • ”¢ 1 x 400g tin chickpeas, drained
  • ”¢ 250g baby spinach leaves
  • ”¢ Yoghurt and lime juice, to serve


1. Cook the cauliflower in salted boiling water for 5 minutes, then drain, reserving about 150ml cooking water.
2. Cook the potatoes in salted boiling water for 10 minutes, then drain.
3. Heat the olive oil and butter in a large frying pan or saucepan over a low heat and sauté the garlic, onion and chilli until softened. Stir in all the spices, season, and cook for a few minutes. Add the cauliflower, potatoes and reserved cooking water, then simmer over a low heat for 10 minutes. Add the chickpeas and spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a good squeeze of lime juice.

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