Curry · FIRST EDITION

Cauliflower, spinach & coconut curry

Cauliflower and chickpeas in a mellow coconut sauce with ginger and greens.

35 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

If creamy vegetable curry is familiar, ground coriander adds a gently citrusy aroma.

Here’s how.

1
Soften the onion
Heat oil in a saucepan and cook onion gently for 6–7 minutes. Stir in ginger, coriander and turmeric for 30 seconds.
2
Simmer the vegetables
Add cauliflower, chickpeas, coconut milk, water and salt. Cover and simmer for 12–15 minutes, stirring occasionally, until cauliflower is tender.
3
Cook the rice
Meanwhile cook rice following the packet. Uncover the curry and simmer for a few more minutes if the sauce is too thin.
4
Finish with greens
Stir spinach into the curry until wilted and hot, then spoon into bowls with rice.

Use small cauliflower florets so they cook in the sauce before it reduces too much.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.