Life is Better Logo
menu close

Cauliflower, Spinach and Potato Curry

Prep Time:

10 minutes

Cook Time:

25 minutes



Cauliflower, Spinach and Potato Curry


  • 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


  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.
Download the recipe

Popular Recipes

See all recipes