Romanesco curry

1 onion, peeled and sliced thickly

1 green chilli, deseeded, finely diced 

1 thumb of ginger, peeled and cut into very thin little matchsticks 

1 tin of coconut milk

½ head romanesco, de-stalked, broken into individual florets 

2 tbsp rapeseed or olive oil 

1 tsp turmeric 

1 tsp ground cumin 

1 tsp ground coriander 

1 tsp ground ginger 

600ml vegetable stock 

1 tsp sugar 

1 tbsp tamarind paste 

100g green beans 

150g sugar snaps 

handful of fresh coriander, chopped 

rice to serve