Ingredients
- 1 can Vegie Delights™ Nutmeat
- 2 tbs olive oil
- 1 (120g) brown onion, peeled and diced
- 2 garlic cloves, crushed
- 2 tbs fresh grated ginger
- 2 tbs ground cumin
- 2 tbs ground coriander
- 1 tsp ground turmeric
- 1 tbs curry powder
- 400ml fat reduced coconut milk
- ½ cup water
- 2 tbs coconut sugar
- ½ bunch coriander, leaves picked, stalks finely sliced
- 100g baby spinach
- ½ cup almonds
- 1 head broccoli, cut into florets
- Black pepper
TO SERVE
- Cooked Basmati rice
Method
Step 1
Heat the olive oil in a large frypan on medium heat. Cook onion, garlic and ginger for approximately 5 minutes or until onion is translucent. Add ground cumin, ground coriander, turmeric, curry powder to pan and cook for a couple of minutes, stirring as it cooks.Step 2
AddStep 3
Add coconut milk, water, coconut sugar and coriander stalks, season with black pepper, stir well, increase to simmer and cook for about 8 minutes.Step 4
Whilst cooking bring a pot of boiling water with steamer basket to the boil and steam broccoli until tender. Once curry and broccoli are cooked, add baby spinach leaves to the curry and stir.Step 5
Divide between four bowls with Basmati rice, broccoli and garnish with coriander leaves.