2/3 cup Rice

1 tsp Extra Virgin Olive Oil

1 Onion, diced

1 Garlic Clove, minced

1cm Turmeric, grated 

1 Zucchini, cut into 1 cm thick coins

1 Green Capsicum, diced

3 ½ cups Vegetable Stock

¼ cup Passata 

1 x 400g can Cannellini Beans

1 x 400g can Coconut Cream

2 cups Spinach

½ cup Fresh Coriander, chopped

Spice Mix

2 tsp Curry Powder

1 tsp Cumin

1 tsp Paprika

½ tsp Coriander

½ tsp Salt

¼ tsp Cinnamon

Pinch Black Pepper

1. Cook rice as per packet instructions and set aside. 

2. Add all spice mix ingredients to a small bowl and set aside.

3. Heat a medium saucepan and drizzle with olive oil. 

4. Add onion, garlic and turmeric cooking until softened.

5. Add zucchini, capsicum and the spice mix, stir until vegetables are coated with spices and it is fragrant. 

6. Add stock and passata to saucepan and bring to a boil and then reduce to a simmer for 10 minutes, stirring periodically.

7. Add in cannellini beans and coconut cream and cook until reduced, approximately a further 5-8 minutes. 

8. Stir through spinach and allow to wilt. 

9. Serve curry on top of a bed of cooked rice and garnish with coriander leaves.