For the curry

1. Heat a splash of water in a medium lidded saucepan over medium heat. Once hot, add the shallots and garlic and cook for 1-2 minutes until softened. Tip in the turmeric, curry powder, ginger, and chilli then cook for 2-3 minutes.
2. Stir in sliced mushrooms, butter beans, vegetable stock cube and half of the chopped coriander.  Place the lid on the saucepan and allow to cook for 6 minutes. The mushrooms should release some liquid. If they don’t and the pan gets too dry, add a small splash of water and then adjust the seasoning with salt and black pepper if necessary.
3. Add the coconut milk powder and the remaining chopped coriander, cook for 2 minutes then take the pan off the heat.
4. The curry sauce should be very light, but if you want it thicker, dissolve around 1 teaspoon of cornstarch in 3 tablespoons of water. Add a little at a time to the curry, stirring frequently until it reaches your desired consistency then take the pan off the heat.

For the spinach

Heat a small saucepan with a small splash of water or one teaspoon of olive oil. Add the garlic, just before it starts to brown, add the spinach and toss until it wilts—season with a pinch of salt and black pepper.

For the cauliflower

Cook the cauliflower according to the instructions on the package and then season with salt and pepper or with a pinch of vegetable stock granules.

Serve the curry over the cauliflower rice and enjoy with a side of spinach. Garnish with fresh coriander if you desire.