Cauliflower, Spinach and Coconut Curry recipe

Preparation Time: 15 minutes | Cooking Time: 35 minutes

This simply yet delicious curry makes the most of a few key flavours - a little lemon juice for freshness, curry paste for spice and heat, coconut milk for sweetness and creaminess and delicious earthy cauliflower.


  • 1 head cauliflower
  • 400g tin chopped tomatoes
  • 400g tin coconut milk
  • 2 onions
  • 200g spinach
  • 2 tbsp. curry paste
  • 2 tsp. minced ginger
  • 2 potatoes
  • Juice of 1 lemnon
  • 2 garlic cloves, minced
  • Oil to fry


  1. Chop the cauliflower head into florets. Thinly slice the onions into half moons and dice the potatoes.

  2. Heat oil in a large pan and fry the onions until they start to soften. Add the ginger, garlic and curry paste and cook for a few minutes until fragrant.

  3. Stir in the tomatoes and coconut milk, then add the cauliflower and potatoes. Bring to a simmer and cook for 20-30 minutes or until the potatoes are tender.

  4. Season with salt and pepper to taste, and take the pan off the heat. Stir in the lemon juice and spinach and leave to sit with the lid on for a few minutes to wilt the spinach.

Serve by stirring well and adding some freshly chopped herbs, if desired. The curry works wonderfully with some plain boiled rice and a naan bread. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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