Spicy cauliflower, pea and spinach vindaloo


This is a very tasty way of getting a lot of different vegetables into a meal: I've used cauliflower, peas and spinach but you can throw pretty much anything you have in the fridge into this curry.

For around four people you will need:

Half a head or so of cauliflower, washed and broken into pieces

A cup of frozen peas

A cup or two of washed spinach leaves 

2 tablespoons of ghee

1 red onion, finely chopped

2-3 garlic cloves, finely chopped

1-2 green chillies, finely chopped

1 stalk of curry leaves, omit if you don't have any

2 teaspoons of vindaloo masala

1 teaspoon of salt

1/2 teaspoon of sugar

3 tomatoes, blended, or a tin of diced tomatoes

2-3 teaspoons of vinegar

Heat the ghee and fry the onions gently for 15 minutes until they are lovely and soft and caramelised.  It's really important to fry the onions well at this stage.  Add the curry leaves, garlic and green chilli and fry for another few minutes until the garlic smells cooked.

Add the vindaloo masala, and the tomato, bit by bit, stirring between each addition - you want to build up a thick glossy gravy slowly.  Once the tomato is added, add the cauliflower and peas, and a bit of water or stock to top up the gravy.  Simmer for 20 minutes or so, then add the salt, sugar and vinegar, tasting the curry to make sure you have the balance of flavours right.

Stir in the spinach leaves and serve with hot white rice.