1 tsp olive oil
2 tsp Patak's Madras curry paste hot
½ brown onion, cut into thin wedges
150 g Carisma potato, cubed
2 large tomatoes, chopped
60 ml (¼ cup) salt-reduced vegetable stock or gluten-free stock
60 ml (¼ cup) water
150 g cauliflower, cut into small florets
125 g can chickpeas, rinsed, drained
25 g (1 cup) baby spinach leaves
1 Tbsp low-fat Greek-style plain yoghurt
1 bunch fresh coriander to serve (optional)
- Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste, onion and potato. Cook, stirring often, for 2 minutes.
- Add tomato, stock and water to pan. Cover and bring to a simmer. Reduce heat to medium and cook, covered, for 10 minutes.
- Add cauliflower and chickpeas to pan. Return to a simmer. Cook, partially covered, for a further 10-15 minutes or until potato is tender.
- Add spinach to pan. Stir until spinach wilts. Put curry in a serving bowl. Top with yoghurt and sprinkle with coriander leaves, if you like. Serve.