If you want a curry in a hurry then go veggie. Most meat curries need to be marinated for several hours with veggie ones they can be made much quicker. This week Cauliflowers were only 1 Euro for a lovely large fresh one at the supermarket and I immediately thought of this dish, one of my favourites.

This spinach and cauliflower curry is a veggie version of the classic Chicken Saagwala. Add as much chilli powder as you would like. The rest of the spices add flavour rather than heat. If you over do the heat adding yoghurt or cream calms it down a bit. You can use fresh or frozen spinach you just need to add the frozen spinach a bit earlier.

This dish is vegetarian and could be made vegan if you use vegetable oil instead of the ghee. I like the taste of ghee and its closer to a restaurant style curry if you cook with it.

Great served with Parathas and a mint Raita dip. For vegans and gluten intolerants you can serve it with rice and poppadoms. Most Asian supermarkets sell poppadoms and they can be easily cooked in the microwave if sprayed with a little oil.

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