Coconut, lime and ginger vegetable curry

Ingredients

• 1 tablespoon oil
• 1 onion, finely diced
• 1 clove garlic, finely diced
• 1 inch piece fresh ginger, peeled and sliced finely
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried chilli flakes
• 2 cups vegetable stock or water
• 400 millilitres can coconut cream
• 1 small eggplant, diced
• 2 courgettes, diced
• 1/4 cauliflower, cut into small florets
• 1/2 cup white rice
• 100 grams green beans, trimmed and cut into bite-sized pieces
• sea salt and cracked pepper
• 1 teaspoon grated lime zest
• 2 handfuls baby spinach leaves
• toasted flaked coconut and fresh coriander to serve