Pick up a Carpenter’s cauliflower, bag of spinach and a red onion and this very easy curry can be made just using a few cupboard ingredients. Buy a bag of flatbreads on your way home or cook some rice to go with it.
Makes enough for 4
2 tbsp rapeseed oil
1 red onion, sliced
1 tsp fresh or frozen ginger
1 garlic clove, chopped, fresh or frozen
1 tbsp garam masala
1 tsp chilli powder
1 small cauliflower, cut into florets
400g can chopped tomatoes
400g can green lentils, drained
2 tbsp thick yoghurt, optional
1. Heat the oil in a large pan and add the onion, ginger, garlic, garam masala and chilli powder. Add 2 tablespoons of water and stir well. Cover and cook for 5 minutes until the onion has softened.
2. Add the cauliflower and mix well to coat in the spices. Add 150ml water and stir.
3. Add the tomatoes, lentils and spinach, stir and bring to the boil. Reduce the heat, cover the pan and simmer for 20 minutes until the cauliflower is just tender.
Taste and season with black pepper and salt.
4. Serve with thick yoghurt, if you like, and flatbreads or rice, or on its own.
Traditional curry ingredients such as ginger, garlic and chilli have anti-inflammatory properties which, when eaten regularly, can help reduce aches and pains. This is great for everyone, especially if you do a lot of sport.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.