Super easy to make and 3 of your 5 a day packed into this aromatic dish. Super quick and on the table in 40 minutes.
Ingredients
1 tbsp oil
1 tbsp fennel seeds
2 tbsp cumin seeds
1/2 tsp chilli flakes
1 tsp turmeric
4 tbsp tomato purée
600g potatoes peeled and cut into 2 cm dice
1 cauliflower cut into florets
200 ml skimmed milk
1 x tin of chickpeas, drained and rinsed
1 x 260g pack of spinach
For the raita
200g cucumber, grated coarsely
8 radishes, trimmed and cut into half moons
300g natural yogurt
Method
Heat the oil in a large pan, add the fennel and cumin seeds and fry for 30 seconds until they sizzle. Remove pan from add chilli flakes, turmeric, tomato puree and a good pinch of salt. Mix well then add the cauliflower and potato and mix well again.
Return to hob, add the milk and 150 ml of water. Bring to a simmer, cover and cook for 15 minutes until tender.
Meanwhile, make the raita. Toss the grated cucumber and the radishes into a sieve with a good pinch of salt, leave to drain over a bowl for 5-10 minutes. Press out the excess liquid, then mix with the yogurt.
Stir the chickpeas and spinach into the curry, cover and cook for 5 minutes until the chickpeas are hot and spinach wilted.
Serve with the raita and naan bread.
