Prep | 5 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 20 Minute meal
INGREDIENTS
Knob of plat-based butter
1tbsp vegetable oil
1 head of cauliflower, cut into bite sized chunks/florets
190ml veg stock
1x 250g bag of spinach
1x 400g tin of butter beans
3tbsp tomato puree
1tbsp cumin
1tbsp ginger
Salt and freshly ground black pepper, to taste
Topping (optional):
Sprinkling of spring onion, cut on the diagonal
METHOD
Heat the butter and oil in a large frying pan then add the cauliflower and sear for 10 minutes, tossing halfway through. Add the purée, cumin and ginger and stir well then cook for a minute. Add everything else and cook for a further 3-4 minutes, or until the spinach has wilted. Absolutely Delicious. Enjoy x
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