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Nutmeat curry with steamed broccoli and basmati rice

Serves: 4
Prep: 10
Cook: 20

    Ingredients

    • 1 can Vegie Delights Nutmeat
    • 2 tablespoons olive oil
    • 1 (120g) brown onion, peeled and diced
    • 2 garlic cloves, crushed
    • 2 teaspoons fresh grated ginger
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon ground turmeric
    • 1 tablespoon curry powder
    • 400ml fat reduced coconut milk
    • ½ cup water
    • 2 tablespoons 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

    1. 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.

    2. Step 2

      Add

    3. Step 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.

    4. 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.

    5. Step 5

      Divide between four bowls with Basmati rice, broccoli and garnish with coriander leaves.

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