Cauliflower & spinach curry

There’s a misconception that curries are something of an indulgence. In reality, they’re a great way to elevate humble vegetables to hero status, simply by pairing them with heady spices and fresh sauces.

Cauliflower & spinach curry

• 2 tbsp Vegetable oil (or ghee)
• 1 pack/s Cooks’ Ingredients Fresh Curry Leaves
• 1 tsp cumin seeds
• 450g pack Essential Spinach
• 1 medium onion, finely chopped
• 4 clove/s garlic
• 30g ginger, peeled
• 1 large green chilli, deseeded
• ½ x 25g pack coriander, stalks and leaves separated
• ½ tsp ground turmeric
• ½ tsp garam masala
• 2 tbsp tomato purée
• 1 medium-large cauliflower (about 750g), trimmed and cut into florets (tender leaves and sliced stalk reserved)
• 300g basmati rice, rinsed
• 2 limes, juice of 1, 1 cut into wedges, to serve
• 120g natural yogurt, plus extra, to serve

1. Heat 1 tbsp oil (or ghee) in a large frying pan set over a medium-high heat. Pick the curry leaves and add to the pan with the cumin seeds, swirling and toasting in the oil for 20-30 seconds, until fragrant. Fill the pan with spinach and cook, stirring and adding the rest as it shrinks, until just wilted. Transfer to a bowl and set aside; wipe the pan clean.
2. Return the pan to the heat, add the remaining 1 tbsp oil and stir in the onion. Cook for 5-7 minutes, stirring often, until softened and starting to colour.
3. Meanwhile, finely chop the garlic, ginger, chilli and coriander stalks. Add to the pan and fry for 2-3 minutes. Stir in the turmeric and garam masala, followed by the tomato purée and 3 tbsp water. Toss through the cauliflower (including the tender leaves and stalk) to coat, then pour in 300ml water. Season, cover loosely with a lid (or foil) and simmer briskly for 12-15 minutes, stirring occasionally, until the cauliflower is tender with a little bite. Meanwhile, cook the rice according to pack instructions.
4. Remove the curry from the heat and stir through the cooked spinach, lime juice and yogurt; season. Scatter with the coriander leaves and divide between bowls with the rice. Serve with the extra yogurt and lime wedges alongside.

Cook’s tip

On episode 2, 2026 of Dish, the Waitrose podcast, Angela serves this with a vegan raita. She mixes plant-based coconut yogurt, garlic, fresh ginger, cucumber, coriander, mint, lime juice and garam masala.