Cauliflower & Spinach Balti

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recipe by Octopus Publishing

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

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 Jun 8, 2020


  • Onion icon
    1 (about 140 g)
  • Cauliflower icon
    681 g (about 1 ⅓)
  • Tinned green lentils icon
    Tinned green lentils
    383.06 g (about 2 cups)
  • Spinach icon
    3 cups (about 93.6 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Balti curry sauce icon
    Balti curry sauce
    2 ¼ cups (about 577.8 g)


  • 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. Add sunflower oil to a clean large cast iron skillet
  2. Heat
  3. Add onion to the large cast iron skillet
  4. Fry until softened while stirring occasionally - 5 min
  5. Add Balti curry sauce to the sauce
  6. Boil
  7. Add cauliflower and tinned green lentils to a clean slow cooker bowl
  8. Pour sauce into curry and cover
  9. Cook until tender - 6 hr, low heat
  10. Stir
  11. Sprinkle with spinach and cover
  12. Cook - 15 min, low heat
  13. Spoon curry into medium bowl
  14. Serve
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