Categories: October, soup

Ingredients

• 1 tbsp sunflower oil
• 1 onion, cut into thin wedges
• 2 tbsp mild curry paste
• 400g cherry tomatoes in tomato juice, or chopped tomatoes
• 600g cauliflower, cut into small florets
• 150g baby spinach leaves, washed
• 3 tbsp chopped fresh coriander, plus extra leaves to serve
• yogurt, to serve

Directions

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the curry paste and stir into the onions for 1 minute, then add the tomatoes, cauliflower and 200ml hot water. Bring to the boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the cauliflower is tender. Remove from the heat and season to taste with salt and black pepper.

2. Add the spinach and chopped coriander to the pan, then stir through until the spinach is just wilted. Divide between plates and top with the extra coriander leaves and a dollop of yogurt, if you like. Serve with basmati rice or naan bread.

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