Sri Lankan Banana Blossom Curry

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Drain and rinse the banana blossom, then roughly chop.

When the rice has 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot until tender, 4-5 minutes. Add the tomato paste, brown sugar, Sri Lankan spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

Reduce the heat to medium, then add the banana blossom, coconut milk, water (for the curry) and vegetable stock powder and cook until thickened, 2-3 minutes.

Remove from the heat, then stir through the baby spinach leaves until wilted. Season with salt and pepper.