2 onions , finely chopped , oil
1cm ginger , grated, 2 tbsp curry paste (use more if you like it hot)
400g tin coconut milk, 400g tin chopped tomatoes
1 head cauliflower , broken into pieces
2 potatoes , peeled and cut into chunks
Prepare the Ingredients
Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.