Ingredients

• ½ head white cauliflower
• ½ head romanesco cauliflower
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp ghee or vegetable oil
• 1 onion
• finely chopped
• 2cm/1in piece fresh root ginger
• grated
• 1 tsp black mustard seeds
• 5 fresh or dried curry leaves
• ½ tsp ground turmeric
• ½ tsp ground fenugreek
• 2 green chillies
• ½ tsp chilli powder
• 3 potatoes
• peeled and cut into 2cm/1in cubes
• 450g/1lb baby spinach leaves
• washed
• 250g/8oz tomatoes
• chopped
• ½ tsp salt
• ½ tsp sugar
• squeeze lemon juice
• steamed basmati rice

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the cauliflower
• break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper
• mixing until well combined. Roast for 20 minutes
• or until golden-brown and tender.
• For the vegetable curry
• heat the ghee
• or oil
• in a large saucepan over a medium heat and fry the onion for 2-3 minutes
• or until translucent.
• Add the ginger
• mustard seeds
• curry leaves
• turmeric
• fenugreek
• whole green chillies and chilli powder. Cook for 2-3 minutes
• stirring frequently
• until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
• Add the tomatoes
• spinach leaves
• sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes
• stirring occasionally.
• Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
• To serve
• remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.