Express Leek & Bean Red Curry from 7 Day Vegan Challenge: The easy guide to going vegan: Featuring O

Ingredients

• 60 ml (2 fl oz/¼ cup) olive oil
• 1 thumb-sized piece of galangal
• 1 lemongrass, stem chopped
• 2 garlic cloves
• 2 tablespoons red curry paste (use shop-bought)
• 60 ml (2 fl oz/¼ cup) coconut milk
• 1 handful of fresh spinach leaves
• rice or quinoa and herbs of your choice, to serve
• 1 red chilli, deseeded
• 1 shallot, diced
• olive oil, for frying
• 1 leek, green and all, chopped
• 1 garlic clove, chopped
• 400 g (14 oz) tin of butter (lima) beans, drained
• 1 large tomato, diced