Veggie butter curry

Chicken gets ditched for tender cauli, meaty chickpeas and earthy spinach for this meat-free version of a curry classic. Chill or freeze in portions, reheat gently to serve.

1 HOUR | SERVES 4 | EASY |

cauliflower 400g, cut into florets

rapeseed oil 1 tbsp

cumin seeds ¼ tsp

onion 1, chopped

ginger 20g, peeled and chopped

garlic 2 cloves, chopped

unsalted butter 20g

garam masala 1 tsp

ground cumin ½ tsp

ground fenugreek ½ tsp

smoked paprika ½ tsp

chilli powder ¼ tsp

passata 300ml

fresh vegetable stock 300ml

chickpeas 400g tin, rinsed and drained

runny honey 1 tsp

natural yogurt 100g

baby spinach 100g

flaked toasted almonds 20g

coriander 20g, roughly chopped

steamed brown rice 600g, to serve

1 Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, drizzle with the oil and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.

2 Put the onion, ginger, garlic and 2 tbsp of water in a mini food processor, and blitz to a purée. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for 3-4 minutes or until golden. Add the spices and cook for 1 minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.

3 Remove from the heat and stir in the yogurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander, and the rice alongside.

PER SERVING 492 kcals | fat 14.7G saturates 4.1G | carbs 66.8G | sugars 12.9G fibre 10.1G | protein 18.2G | salt 0.4G low cal | low fat | low salt | nourish