This flavoursome one-pot has loads of veggie goodness, and happens to be vegan, too – plus it’s really budget-friendly.

Serves: 4
Ready in: 35 mins 

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• Large thumb-sized piece ginger, grated
• 2 garlic cloves, grated
• 4 tbsp Thai green curry paste
• 1 small cauliflower head, chopped into small florets
• 3 white potatoes, chopped into small chunks
• 400g tin coconut milk
• 2 large handfuls baby spinach
• 1 lime, juiced, plus extra wedges to serve
• Small handful coriander, chopped (optional)
• Cooked rice, to serve

Method

1. Heat the oil in a large pan, then add the onion and cook for 7-8 mins until softened. Add the ginger and garlic and cook for 2 mins, then add the curry paste and fry for 2 mins more.
2. Add the chopped cauliflower and potatoes to the pot and stir. Pour in the coconut milk plus 200ml water. Cover and cook for 20 mins until the veg is tender.
3. Stir the spinach through the curry and simmer until wilted. Stir in the lime juice and the coriander (if using) and serve with rice, plus some extra lime wedges, if liked.