Cauliflower & Spinach Balti

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    6hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    794

This veggie curry is packed with cauliflower, spinach and lentils and it couldn't be easier to make. It's hearty enough to enjoy without rice - just add warmed naan.

recipe updated Jul 5, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    15ml
  • Onion icon
    Onion
    140g
  • Balti curry sauce icon
    Balti curry sauce
    540ml
  • Cauliflower icon
    Cauliflower
    680g
  • Tinned green lentils icon
    Tinned green lentils
    383g
  • Spinach icon
    Spinach
    94g

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside cauliflower: trimmed & coarsely chopped
  3. Prep and set aside tinned green lentils: drained
  4. Prep and set aside spinach: rinsed & torn
  5. Get a clean large cast iron skillet
  6. Add sunflower oil
  7. Heat
  8. Add prepared onion
  9. Fry until softened while stirring occasionally - 5 min
  10. Add Balti curry sauce
  11. Boil
  12. Get a clean slow cooker bowl
  13. Add prepared cauliflower
  14. Add prepared tinned green lentils
  15. Pour sauce into curry and cover
  16. Cook until tender - 6 hr, low heat
  17. Stir
  18. Sprinkle with prepared spinach and cover
  19. Cook - 15 min, low heat
  20. Spoon curry into medium bowl
  21. Serve
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