Quick Veggy Curry

Personally I've always considered this a side, but purely because of the lack of meat, there's no real reason it can't be served as a main though

Serve with naan bread or rice.

Cooking Time

Ingredients

• 1tbsp sunflower oil
• 1 medium size potato
• 1 medium sized onion
• 1 crushed clove Garlic
• 1tsp dried crushed chilli
• 1tbsp Garam Masala
• 1tbsp grated ginger
• 400ml Vegetable stock
• 1/2 Cauliflower
• 3 Tomatoes
• 200g Spinach
• 100ml natural yoghurt
• 30ml chopped mint

Method

1. Dice the potato
2. Chop the onion, tomatoes and cauliflower (into small florets)
3. Heat the oil in a large pan, when hot brown the onion and potato (about 5 mins)
4. Add the chilli, ginger, garlic and garam masala
5. Stir in the stock
6. Bring to the boil then simmer for 2 minutes
7. Add the cauliflower and tomatoes and then cover
8. Simmer until tender
9. Stir in the spinach and leave uncovered
10. Cook until the spinach has just wilted
11. Stir in the yogurt and mint and serve immediately