l 1tbsp olive oil
l 4 medium potatoes, skin on and cut into small cubes
l 1 onion, sliced
l 2 cloves garlic, crushed
¼ cauliflower, cut into small florets (about 200g)
l 2tbsp medium curry paste or l 1tbsp medium curry powder
l 1 x 400g can chopped tomatoes
l 300ml beef stock
l 1tbsp fresh coriander, roughly chopped
l Large handful baby spinach
l Heat the oil in a large saucepan.
l Add the onion and garlic and cook for one to two minutes.
l Add the potatoes and cauliflower, followed by the curry paste or powder and combine well for one to two minutes
l Add the tomatoes and stock. l Bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.
l Stir through coriander and spinach and serve.