Cauliflower & spinach vegan curry

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

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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