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This vegetarian curry is an economical but tasty mid-week dinner. The addition of rice and spinach turns this dish into a full meal that is cooked in one pot and ready in 30 minutes. Any leftovers are delicious heated the next day for lunch.


2 tbsp oil

1 onion, finely chopped

1 tbsp curry paste (or more if you like it hot)

3 medium-size potatoes, cut into 2 cm (1 inch) cubes

½ head cauliflower, cut into florets

1 x 400g (14oz) tin chopped tomatoes

1 x 400ml (14oz) tin coconut milk

½ cup white rice, rinsed and drained

1 x 120g (4.2oz) bag of baby spinach

salt and pepper to taste


• Heat the oil in a large saucepan over medium heat.

• Add the onion and gently fry for 5 minutes until soft.

• Add the curry paste and fry for 1 minute to release the flavours.

• Add the potatoes and cauliflower and stir until the vegetables are coated in the curry mixture.

• Add the tomatoes, coconut milk and rice, and bring to the boil.

• Turn the heat down and gently simmer for 15 minutes, stirring occasionally, until the rice is al dente (soft to the bite).

• Stir in the spinach, then season with salt and pepper and serve.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

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