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To Prep:

  • Onions 200 g
  • Garlic 15 g
  • Ginger, Grated 10 g
  • 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

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 butter, 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!