Method

First make the curry paste by blending the ingredients together. 

Then add all the spices to a bowl and mix. 

Heat some oil in a large frying pan. Add the paste and cook for a couple of minutes. 

Then add the spices. Stir them into the paste and cook for another minute. 

Add the coconut milk, cauliflower, carrots and tomatoes. Stir so the veg is covered with the sauce, then put the lid on the pan, turn the heat down and cook for 15 minutes. 

Remove the lid, cook for another 2 minutes uncovered. 

Turn off the heat. Mix in the spinach. Put the lid back on the pan for another couple of minutes until the spinach has wilted. And it’s ready to serve with some extra toasted cashews and fresh chilli sprinkled on top. 

Timing

Prep time: 15mins

Cooking time: 20mins

Ingredients