This hearty curry is quick to prepare but is full of spicy flavour.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, finely sliced
- 2 tablespoons mild curry paste
- 400g canned chopped tomatoes (we used canned cherry tomatoes)
- 600g cauliflower, cut into florets
- 150g baby spinach
- 1 tablespoon chopped coriander, plus extra leaves to serve
- Low-fat yoghurt, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yoghurt.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
632 kj
Energy
8g
Fat Total
1g
Saturated Fat
6g
Protein
458.83mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Taste.com.au
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