Butternut, Laverbread and Coconut Curry

Ingredients

• 150g grated cauliflower
• 1 tbsp coconut oil
• 1 butternut squash, diced
• 1 red onion, diced
• 1 red chilli diced
• 4 garlic cloves diced
• 1 inch stick of ginger diced
• 2 tbsp mild curry paste
• 1 can of coconut milk
• 150ml of vegetable stock
• 4 large tomatoes, roughly chopped
• 120g of lavebread
• 3 tbsp fat-free Greek yogurt
• small handful coriander, chopped
• Large handful of chopped spinach 
• Salt and pepper