You could make this curry with frozen cauliflower instead of fresh to make it more of a store cupboard hero and you can substitute the frozen spinach for fresh or even use kale or chard instead if you prefer.

If you can make the curry in advance, it’ll taste all the better for it!

Eats well as a main course with plain rice or chapattis or you could have it as a side dish to accompany other curries, it goes particularly well with lamb.

For an easy, shortcut version of this delicious curry why not try this recipe instead?

Serves 3-4 as a main course

Ingredients Equipment to have ready
For the roast cauliflower: Chopping board
1 small cauliflower, cut into florets, leaves and stalks included Sharp knife
1/2 tsp ground cumin Fine grater
1/2 tsp ground coriander Baking tray
1/4 tsp turmeric Large saucepan with a lid
1/2 tsp paprika
1 tbsp sunflower or vegetable oil
Salt and pepper
For the curry:
2 tbsp sunflower or vegetable oil
1 tsp black peppercorns, crushed
1/2 tsp fennel seeds, lightly crushed
3 cloves
2 cardamom pods
5cm piece of cinnamon stick
1 small onion finely chopped
2 cloves garlic crushed or grated
Thumb sized piece of ginger grated
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 – 1 tsp chilli powder (add to taste)
400g tin tomatoes
1 tin of water
200g chickpeas
50g red lentils
5 cubes of frozen spinach
1/4 tsp garam masala
Chopped fresh coriander to serve


  1. Preheat the oven to 180C (Fan).
  2. Place the cauliflower florets on a baking tray, coat with the oil and spices, salt and pepper. Roast in the oven for around 30 minutes until nicely browned and starting to soften.
  3. Meanwhile, heat a large saucepan on a medium heat and add the oil. Add the black pepper, fennel seeds, cloves, cardamom and cinnamon stick before tipping in the onion and cook until soft and brown.
  4. Add the garlic and ginger and cook for a few minutes, stirring so as not to let them burn and turn bitter. Cook until you can no longer smell the raw garlic and ginger fumes.
  5. Now add the ground spices and stir for a minute before pouring in the tinned tomatoes. Mix well to combine and leave to cook for 5-10 minutes until the sauce has thickened and taken on a deeper colour.
  6. Tip in the chickpeas, lentils and roasted cauliflower along with a tin of water and allow the curry to simmer with the lid on over a low heat for around 30 minutes. Stir occasionally and add more water if needed.
  7. Once cooked stir in the spinach cubes and garam masala and cook just until the spinach has defrosted.
  8. Sprinkle over the coriander before serving.