First posted: Apr 21, 2015

Creamy Cauliflower and Spinach Curry


It’s almost winter in Joburg, and all those autumnal colours, clearest blue skies and morning chill in the air always make me happy. They also make me want to eat curry, and as we’re on a super healthy eating trip in our home, trying to eat less meat and fewer refined carbs and sugar (see my sugar-free, gluten-free Banana Bread that I made recently, new favourite favourite), that all translates to this gorgeous Cauliflower Curry. I KNOW it might not sound amazing  BUT honestly, when you add all those spices to the pot along with a generous drizzle of creamy coconut milk and the freshness of the veggies, it comes together beautifully and tastes pretty amazing. I promise, it wouldn’t be here if it didn’t, and if Rob hadn’t greedily gobbled a whole bowl full the other night. Give it a bash and let me know what you think.



Cooks in:        Serves:2-3

  • 1 Tbsp olive oil (or alternative)
  • 1 Tbsp butter (or alternative)
  • 1 medium onion, chopped
  • 1 tsp each of the following spices: turmeric, ground cumin, ground ginger and coriander
  • 1/2 or 1 level tsp dried chilli flakes
  • 4-6 cardamom pods, ‘bruised’ to release seeds
  • 1 stick cinnamon, broken into two pieces (this releases more flavour)
  • 2 tsp medium strength curry powder
  • 1 clove garlic, chopped
  • 1 heaped tsp grated fresh ginger
  • 1 tin coconut milk
  • 1 head of cauliflower, chopped
  • 4 generous handfuls of baby spinach
  • Salt and pepper to taste
  • Optional extras: to bulk it up a bit, add in cooked lentils or chickpeas, just stir through before serving.

What to do

1. Heat the olive oil and butter in a pot over medium heat, when the butter starts to foam add in the onion and cook gently for about 8 minutes, or until softened. Add in the spices and cook for 1-2 minutes until aromatic, then add in the garlic and cook for another minute.

2. Pour in the coconut milk and let it simmer for a few minutes. At this point you can leave the curry to stand for up to 2 hours and add in the cauliflower and spinach just before serving.

3. Meanwhile, pre-cook the cauliflower in salted boiling water until just cooked - don’t overcook it as then it will just break apart in the curry. Drain and add to the curry pot along with the baby spinach.

4. Put the lid on for a couple of minutes so that the spinach can steam and wilt. Stir everything together, add salt and pepper to taste and serve immediately in warmed bowls with a little basmati rice; naan breads or over chickpeas or lentils as suggested above.

Photo Credit: @CurtisGallon

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