Directions

• Preheat the oven to 200°C. Prepare the ingredients. Dice the onion, mince the garlic, and divide the cauliflower into florets.
• Place cauliflower florets and drained butter beans in a large bowl, add garam masala, ginger, salt, and vegan butter or oil and mix until evenly coated. Move onto a baking tray and roast for 20 minutes.
• Prepare the gravy. If using whole spices, which I recommend, break the spices down using a mortar and pestle. In a large pan, melt the vegan butter over medium heat and add all the spices. Heat the spices for 3-4 minutes until nicely fragrant. Add onion, ginger, and garlic and sauté
• until translucent and fragrant, 3-4 minutes. Incorporate passata, butter beans, and raw sugar. Simmer on medium- low heat for 10 minutes.
• Once the cauliflower and beans are ready, add them to the gravy. Mix in coconut cream and spinach. Add salt and pepper to taste, and simmer on medium heat for 5 more minutes.
• Remove from the heat and serve with naan bread, rice, and garnish with cilantro.