"- Serves 4
- Prep Time 10
- Cook Time 20
- Difficulty Medium
- 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
- 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.
- Add Vegie Delights Nutmeat and stir fry, breaking it apart as it cooks for 5 minutes.
- Add coconut milk, water, coconut sugar and coriander stalks, season with black pepper, stir well, increase to simmer and cook for about 8 minutes.
- 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.
- Divide between four bowls with Basmati rice, broccoli and garnish with coriander leaves.
Per serve
Energy (kJ)
3130
- Energy (Cal)
749
Protein (g)
40
Fat (g)
37
- Saturated Fat (g)
10
Carbohydrate (g)
59
- Sugars (g)
11
Dietary Fibre (g)
12
Sodium (mg)
380
Potassium (mg)
753
Iron (mg)
7
Calcium (mg)
145
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