½ bunch coriander, leaves picked, stalks finely sliced
100g baby spinach
½ cup almonds
1 head broccoli, cut into florets
Sea salt and black pepper
Cooked Basmati rice
Heat the coconut 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 sea salt and 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.