Cauliflower, Spinach and Potato Curry

Ingredients

• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 3 tablespoons medium curry paste
• 400 ml coconut milk
• 200 ml vegetable stock
• 2 tablespoons honey
• 500g Rooster potatoes, peeled and cubed
• 500g cauliflower, trimmed, cut into florets
• 200g baby spinach leaves
• A handful of coriander, chopped
• 2 small chillies, finely chopped

To serve

• 1 teaspoon oil
• 4 heads of Pak Choi, cut in half
• 2 Naan bread, warmed

Method

1. Heat oil in a saucepan over medium heat and fry the onion for 5 minutes. Add garlic curry paste and cook for 2 minutes, stirring.
2. Pour in coconut milk, vegetable stock and honey; bring to a boil.
3. Add the potato and cauliflower, bring back to a boil, cover with a lid, re-duce the heat to the lowest setting and simmer for 8 minutes.
4. Stir in spinach, coriander and chilli; cook for 2 minutes until the spinach wilts. Remove from heat.

To Serve

1. Heat oil in a wok and stir-fry the Pak Choi for 2 - 3 minutes.
2. Ladle cauliflower and spinach curry into warm bowls and serve with Pak Choi and Naan bread.