Coconut, Lime And Ginger Vegetable Curry - cooking recipe

Ingredients

1 tbsp oil
1 None onion, finely diced
1 clove garlic, finely diced
1 inch piece fresh ginger, peeled, sliced finely
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried chili flakes
2 cups vegetable stock or water
1 (13.5 oz) can coconut cream
1 None small eggplant, diced
2 None zucchini, diced
1/4 None cauliflower, cut into small florets
1/2 cup white rice
3.5 oz green beans, trimmed, cut into bite-sized pieces
1 tsp finely grated lime zest
2 handfuls baby spinach
None None toasted coconut and fresh cilantro, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, garlic, ginger and spices for 4-5 mins, until onion softens and spices are fragrant. Add vegetable stock and coconut cream. Bring to a simmer.
Add eggplant, zucchini and cauliflower. Cover and simmer for 40 mins. Remove lid and add rice and green beans. Cook for 10-12 mins, or until rice is al dente and beans are tender and bright green. Season.
Fold in lime zest and spinach. Serve in bowls topped with toasted coconut and fresh cilantro leaves.