Spicy tomato and cauliflower curry

More substantial than its calorie count suggests, this satisfying curry is suitable for vegetarians and vegans.

Serves 2 • Ready in 40 mins

200g new potatoes, diced

150g cauliflower florets

1tsp ground turmeric

½tsp chilli flakes

1tsp sunflower oil

3tbsp mixed spices (such as fennel, cumin, coriander, caraway and mustard seeds)

200g cherry tomatoes, halved 75g frozen petit pois

Large handful of spinach

Small handful fresh coriander leaves

1 Heat the oven to 180C/Gas 4.

Cook the potatoes in a pan of boiling water for 5-6 mins until tender. Meanwhile, toss the cauliflower florets in the turmeric, chilli flakes and oil.

2 Drain the potatoes, reserving

5tbsp of the cooking water. Scatter the cauliflower over a baking tray and roast for 12-15 mins. Meanwhile, add the spices to a large pan and fry for 2 mins until fragrant.

3 Tip in the cherry tomatoes, cooked potatoes and reserved cooking water, then bring to a simmer and cook gently for

10 mins, adding the cauliflower and petit pois for 3 mins.

4 Stir through the spinach and coriander leaves until just wilted.

Per serving: 176 cals, 3g fat,

0.7g sat fat, 26g carbs

TIP Serve with rice or naan as a main meal, but this is also good as a side dish with other curries