Cauliflower and chickpea curry with potatoes

Ingredients (serves 4)

• Cauliflower600 g
• Chickpeas, cooked / tinned400 g
• Potatoes (raw)500 g
• Tinned tomatoes400 g
• Onion120 g
• Spinach100 g
• Rapeseed / sunflower oil20 g

Also: Garlic, ginger, turmeric, cumin, garam masala, chilli, coriander, salt, water

Method

1. Get ready: break the cauliflower into florets, peel the potatoes and cut them into 2 cm cubes. Finely chop the onion, grate the garlic and ginger, and rinse and drain the chickpeas.
2. In a large pot, heat half the oil (1 tbsp, 10 g) over medium heat. Brown the florets for 5–6 min, until golden in places, then lift them out onto a plate.
3. In the remaining oil, fry the onion for 4 min, until soft. Add the garlic, ginger, turmeric, cumin, garam masala and chilli, and stir over medium heat for 1 min.
4. Add the potatoes, 400 g tomatoes and 200 ml water. Bring to the boil over medium heat (about 3 min), cover and simmer over low heat for 15 min.
5. Add the cauliflower and chickpeas, cover and simmer over low heat for another 10 min, until the potatoes are soft. If it's too thick, add a splash of water.
6. Stir in the spinach and leave over low heat for 1–2 min, until wilted. Season lightly with salt.
7. Serve sprinkled with coriander. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.