Cauliflower & green bean curry recipe

Ingredients

• 1600 g cauliflower, large florets and leaves roughly chopped
• 4 ginger
• 4 tbsp rapeseed oil
• 4 tsp Chinese five-spice
• 1280 g diced butternut squash (prepared weight)
• 4 tbsp garam masala
• 1000 g baby potatoes, halved or quartered
• 8 tsp vegetable bouillon powder
• 60 g fresh coriander, chopped
• 900 g brown basmati rice
• 16 tomatoes, chopped
• 4 tbsp curry leaves
• 1280 g French beans, trimmed and cut into lengths
• 2 lime, juiced
• 600 g coconut yogurt
• 4 red chillies, deseeded and finely chopped
• 16 garlic cloves, finely grated