Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large saucepan and cook the onion and cauliflower for 6-8 minutes until starting to turn golden and soften. Stir in the curry paste and cook for 1 minute.
Stir in the sweet potatoes, raisins, stock and chopped tomatoes. Cover and cook gently for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is thickened.
Stir in the lemon juice, chickpeas and spinach and cook for a further 2-3 minutes. Scatter over the toasted flaked almonds and serve with the white and red quinoa mix.
Try swapping the almonds for cashew nuts.
Typical values per serving when made using specific products in recipe
Energy | 2,290kJ/ 544kcals |
|---|---|
Fat | 16g |
Saturated Fat | 2.4g |
Carbohydrates | 80.4g |
Sugars | 22g |
Fibre | 15.1g |
Protein | 19.5g |
Salt | 0.7g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
