1. Bring a large pot of salted water to the boil. Add cauliflower and cook for 3 to 4 minutes, or until nearly tender. Remove with a slotted spoon or sieve. Drain and set aside in a bowl. Add potatoes and carrot to the boiling water and cook for about 4 minutes, or until just tender. Drain, then add potatoes and carrotto cauliflower.

2. In a small bowl, combine coriander, chillies, turmeric and 1 tablespoon peanut oil. Stir until well-combined.

3. Heat a wok or large frying pan over high heat, add 2 teaspoons oil and swirl around. Add green onions and stir-fry for about 1 minute, then add spinach and stir-fry until leaves are wilted. Remove from wok and set aside in a separate bowl.

4. Add 2 teaspoons peanut oil to wok, then add coriander and turmeric mixture. Stir-fry for about 30 seconds, or until fragrant. Add cauliflower, potatoes and carrots, then season with ½ teaspoon salt. Cook until heated through, then pour in coconut milk and add spinach. Bring to the boil and simmer for about 2 minutes. Check seasoning and serve with cooked brown rice.

Recipe Loukie Werle
Styling Kate Nixon
Photography William Meppem