Potato, cauliflower and spinach tikka masala recipe

Method

1. Preheat the grill to high. Break the cauliflower into bite-sized florets, the stalk into 1cm pieces and the leaves into bite-sized strips. Tip the florets and stalk onto a large baking tray, drizzle with 1 tbsp oil, season and toss well. Grill for 10 mins, then add the cauliflower leaves, toss everything together and grill for 5 mins or until the cauliflower is tender and leaves are crisp.
2. Wash the rice and cook to pack instructions. Drain well.
3. Meanwhile, heat 1 tbsp oil in a deep frying pan over a medium heat. Add the onion and fry for 10 mins until golden and tender. Stir in the chilli and garlic, fry for 1 min, then stir in the tomato purée and 50ml water. Pour in the tikka masala sauce, stir in the potatoes and simmer for 5 mins.
4. Stir the spinach and charred cauliflower florets and stalk into the curry, adding a splash more water to loosen if needed. Stir until the spinach wilts, then swirl in the yogurt and scatter over the crispy cauliflower leaves and coriander. Serve with rice.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.