Cauliflower, Butter Bean and Spinach Curry

Ingredients

2 Tsp oil

1 large onion, finely chopped

700g cauliflower florettes

3 cloves of garlic

1Tsp ginger, grated

1 lemon, zested

2 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

400g butter beans

300g spinach

300g cherry tomatoes

Method

Heat the oil in a skillet. Add the onion.

Break the cauliflower into small florettes, and add to the skillet.

Grate the ginger, and zest the lemon. Add to the skillet, along with the chopped garlic, curry powder and cinnamon. Stir well, then add the coconut milk and  stock. cook for 20 minutes.

Add the butter beans, Cook for 10 minutes, then add the spinach and halved cherry tomatoes.

Serve with rice.

Notes

The original recipe used sweet potatoes, black beans and green beans. I saw a recipe using cauliflower, butter beans and spinach, and thought I'd swap them into my Sweet Potato Curry recipe as I liked the flavours in the sauce.