Chick pea and cauliflower curry

  • 1 cauliflower, separated into florets 
  • 800g potatoes, roughly chopped 
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 garlic cloves, thinly sliced
  • 1 onion, thinly sliced 
  • 1 long green chilli 
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • 1 tsp ground ginger
  • 1 tsp curry powder or garam masala  
  • 1 x 400g tin chickpeas, drained
  • 250g baby spinach leaves
  • Yoghurt and lime juice, to serve 

1. Cook the cauliflower in salted boiling water for 5 minutes, then drain, reserving about 150ml cooking water.

2. Cook the potatoes in salted boiling water for 10 minutes, then drain.

3. Heat the olive oil and butter in a large frying pan or saucepan over a low heat and sauté the garlic, onion and chilli until softened. Stir in all the spices, season, and cook for a few minutes. Add the cauliflower, potatoes and reserved cooking water, then simmer over a low heat for 10 minutes. Add the chickpeas and spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a good squeeze of lime juice.