| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 599 |
| Fat | 46.2g |
| Saturates | 24.4g |
| Protein | 14.1g |
| Carbs | 42g |
| Sugars | 11.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the onion and crush the garlic. Finely grate the ginger. Juice the lemon.
In a large pan, heat 3 tbsp of olive oil over a low heat. Add in the onion and sauté for 5 minutes. Then add the garlic and sauté for a further 1 minute. Add the lemon juice and stir to scrape any brown bits from the bottom of the pan. Stir in the turmeric and ginger. Add the coconut milk and season generously with the salt and pepper. Stir and bring to a simmer.
Add in the cauliflower florets and cover with a lid. Simmer for 5-7 minutes or until the florets are tender.
Chop the parsley.
Remove the curry from the heat and stir in the parsley.
To make the crispy butter beans, heat the rest of the olive oil in a non-stick pan over a high heat. Drain the butter beans well, rinse and pat dry with a paper towel. Add the butter beans to the hot oil and fry until golden and crisp. Season well.
Serve the curry sprinkled with the crispy beans.
