Cauliflower green bean curry
Ingredients
- 1tbsp rapeseed oil
- 1 thumb-sized piece of ginger (about 30g) thinly sliced into shreds
- 1tbsp curry leaves
- 320g diced butternut squash (prepared weight)
- 250g baby potatoes halved or quartered
- 225g brown basmati rice
- red chillies deseeded and finely chopped
- 4 garlic cloves finely grated
- 1tbsp garam masala
- 1tsp Chinese five-spice (check the label to make sure there is no added salt)
- 4 tomatoes chopped
- 400g cauliflower large florets and leaves roughly chopped
- 2tsp vegetable bouillon powder
- 320g French beans trimmed and cut into lengths
- 150g coconut yogurt
- 15g fresh coriander chopped
- ½ lime juiced
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