Indian butter bean, spinach and coconut curry

Ingredients

• 1 pinch Black Pepper ground
• 800 g Butter Beans
• 1/2 Carrots scrubbed and grated
• 400 ml Coconut Milk
• 1 Courgettes cut into bite-sized pieces
• 2 tbsp Curry Powder
• 2 cloves Garlic finely chopped
• 1/2 Lemon juice only
• 1 1/2 tbsp Olive Oil
• 1 Red Onion finely chopped
• 1 1/2 tsp Salt
• 100 g SuperValu Baby Spinach
• 1/2 tsp SuperValu Chilli Flakes to garnish
• 100 g Sweet Potatoes or regular potato, scrubbed and grated
• 1 tbsp Tamari or soy sauce
• 2 handfull Toasted Cashew Nuts to garnish
• 400 ml Vegetable Stock