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Ingredients

• 1 1/2 tsp Coriander
• 1 1/2 tsp Cumin Seeds
• 1 1/2 tsp Mustard Seeds
• 1 1/2 tsp Black Pepper
• ½ tsp Cayenne Pepper
• ½ tsp Turmeric
• 4 tbsp Coconut Oil
• 1 Onion, finely chopped
• 2 Garlic Cloves, finely chopped
• 5 cm Ginger, finely chopped
• 1 Scotch Bonnet Chillies, finely chopped
• 1 ml Coconut Milk
• 1 Cinnamon Stick
• 1 tbsp Sugar
• Lime
• 150 ml Vegetable Stock
• 700 g Butter, cut into small chunks (about 3cm)
• 200 g Green Beans, topped and tailed then halved
• 2 Red Pepper, deseeded and cut into chunky strips
• 300 g Tomatoes, skinned and quartered
• 400 g Red Kidney Beans, drained and rinsed
• 100 g Fresh Spinach
• Coconut Cream
• 1 Coriander, chopped
• 2 tbsp Flaked coconut
• 3 Lime, to serve