Fragrant Aloo Gobi Potato & Cauliflower Curry

Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion and cook for 3-4 minutes, or until softened. Add the cauliflower and the potato and cook for 6-7 minutes, or until golden and just tender (the vegetables will continue to cook in step 4).

While the vegetables are cooking, drain and rinse the chickpeas. Dice the Roma tomato. Finely grate the ginger. Peel and crush the garlic.

Once the cauliflower and potato are golden and tender, add the drained chickpeas, Roma tomato, ginger, garlic, Bengal curry paste and salt (use suggested amount) to the saucepan and stir to combine. Cook for 1-2 minutes, or until fragrant. Add the warm water, stir and bring to the boil. Cover with a lid and reduce the heat to medium. Cook for 15-17 minutes, or until the vegetables are softened.

While the curry is simmering, pick the coriander leaves.

Once the curry is finished cooking, add the baby spinach leaves and stir through until just wilted. Taste the curry and add a pinch of salt and pepper to bring out the flavours.