Quick & Easy

Coconut, lime and ginger vegetable curry

Leave a few green vegetables to pop in at the end so the meal doesn't only taste delicious but looks great too.



1.Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.
2.Add the diced eggplant, courgette and cauliflower, then cover.
3.Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.
4.Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.

Fragrant and tangy, this creamy curry-style dish is a great way to use up leftover vegetables or simply to enjoy a meat-free meal.


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