Ingredients

• 1 onion, chopped
• 2 garlic cloves
• ½ fresh red chilli
• ½ thumb sized piece of ginger
• ½ tbs oil
• 185g potatoes
• 150g cooked chick peas
• 150g lentils
• 150g tin butter beans
• ½ tbsp curry powder
• 1 tsp garam masala
• ½ tsp all spice
• ½ tsp ground cinnamon
• 185g short grain brown rice
• 560ml vegetable stock
• 150ml coconut milk
• 50g baby spinach
• 100g French beans and/or peas
• Salt and freshly ground pepper and chilli flakes to taste

Method

• Peel and finely chop the veg including deseeding the chilli. Cook and drain the beans and set aside.
• Heat the oil on a high heat, add the onions, garlic, chilli and ginger.  Reduce to a medium heat and cook for 2-3 minutes stirring regularly until the onions are browned.
• Add the potatoes and all the spices and cook for a further 3 minutes.
• Add the rice and lentils and cook for a further minute.
• Add the stock and coconut milk and bring to the boil, then reduce the heat.  Cover with a lid and simmer for 15-20 minutes until the rice and lentils have cooked and most of the liquid has absorbed. 
• Stir in the chick peas and butter beans and cook until everything is warmed through. Add a little more stock if the rice/lentils still need more cooking time. Stir in the French beans about 5 minutes before the end, then add the spinach and peas a couple of minutes later.
• Taste and adjust the seasoning if required.