Ingredients

  • Brown onion 1
  • Garlic cloves 2
  • Fresh ginger 5cm piece
  • Lemon ½
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
  • SpinneysFOOD Fine Turmeric 1 tsp
  • Coconut milk 1 x 400g tin
  • Vegetable stock 400ml
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
  • Cauliflower florets 800g
  • SpinneysFOOD Fresh Parsley A handful
  • Butter beans 1 x 400g tin

Nutrition (Per serving)

  • 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."

Cauliflower curry with crispy butter beans

Indian 20 Mins Prep · 20 Mins Cook


  1. Finely chop the onion and crush the garlic. Finely grate the ginger. Juice the lemon.
  2. 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.
  3. Add in the cauliflower florets and cover with a lid. Simmer for 5-7 minutes or until the florets are tender.
  4. Chop the parsley.
  5. Remove the curry from the heat and stir in the parsley.
  6. 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.
  7. Serve the curry sprinkled with the crispy beans.