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To Prep:

  • Onions 200 g
  • Garlic 15 g
  • Ginger, Grated 10 g
  • 4 cardamon pods
  • Potatoes, baby 500 g
  • Water (hot) 100 ml
  • Cauliflower 350 g
  • Chick peas, tinned 820 g
  • Red chilli 2 g
  • Coriander, fresh, chopped for garnish 10 g
  • Basmati Rice

To Cook:

  1. To Prep:

    10 minutes
    • Slice the onions half-moon style.
    • Crush the garlic and ginger.
    • Crush the cardamom pods.
    • Slice the baby potatoes in half.
    • Boil the water. Cut the cauliflower into florets.
    • Drain the liquid off the chickpeas. Deseed and slice the red chillies. Roughly chop the 10 g of coriander.
    • Cook the basmati rice.
  2. To Cook:

    30 minutes
    • Preheat the oven to 180°C.
    • Toss the baby potatoes in 50 ml of oil, place in a roasting tray and roast for 30 minutes.
    • Heat the remaining 50 ml of oil and Marvello Professional Multipurpose, and fry the onions, garlic, ginger, Robertsons Rajah Medium Curry Powder, cumin seeds, mustard seeds, ground coriander and cardamom pods for 2 minutes. Then add the cauliflower and cook for 2 minutes.
    • Add the baby potatoes, chillies and Knorr Aromat, and fry for 30 seconds.
    • Add the Knorr Tomato Pronto, chickpeas and water, and cook for a further 2 minutes.
    • Lastly, toss through the spinach, then remove from the heat.
    • To make the yoghurt dressing, blitz together the 10 g of coriander and yoghurt.
  3. To Serve:

    • Serve with the coriander yoghurt dressing and basmati rice.

  4. Top Tip:

    • Add chicken cubes to this curry mix and serve with couscous or mashed potato!