Peel and chop the shallot and cut the cauliflower into small florets. Fry the shallot in some oil in a large low saucepan. Bake the cauliflower florets and add the madras curry.
Stir fry a few minutes and add the tomato paste. Bake briefly and add the tomato cubes and coconut milk. Bring to the boil and simmer over low heat until the cauliflower is just cooked.
Meanwhile fry the Asian marinated pieces according to the instructions the package. Season the curry with salt and pepper and let the spinach in the curry shrink.
Spoon the pieces through the curry or serve separately. Garnish with coriander and if you like red pepper.