Thai Red Butterbean Curry

INGREDIENTS:
1 onion, chopped
1 tsp crushed garlic
3 handful of cauliflower florets
3 drained tin of butter beans
2 large handful of spinach
2 tin of coconut milk
3 tbsp of red Thai curry paste

METHOD:
Fry the garlic, onion and red thai curry past with some oil in a a large lidded saucepan
Add the cauliflower, butter beans and coconut milk and simmer on a low heat for 15 minutes (or until the cauliflower is soft but not mushy).
Then turn off the heat, add the spinach and pop the lid on for 5 minutes to allow the spinach to wilt.
Give it a good mix, season if you wish and that’s it!
Serve with rice.
Serve!