|Groundnut oil||1 1⁄2 Tablespoon|
|Onions||2 , finely sliced|
|Tikka masala paste||1 1⁄2 Tablespoon|
|Cauliflower||1 , cut into small florets|
|Canned chopped tomatoes||400 Gram (1 Tin)|
|Vegetable stock||250 Milliliter|
|Frozen spinach||250 Gram|
|Coriander sprigs||10 (Leaves Only)|
Warm the oil over a medium heat in a pan; add the onions and a pinch of salt; saute the onions for 10 minutes, stirring.
Stir in the curry paste; cook for 3 minutes.
Add the cauliflower, tomatoes and stock.
Bring to a simmer and cook for 15 minutes, partially covered, until the cauliflower is tender.
Add the spinach and cook for 5 minutes more, then stir in most of the coriander.
Serve with basmati rice, naan bread and yogurt and sprinkle over the remaining coriander.