Nutmeat curry with steamed broccoli and basmati rice
Prep
10 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4
Skill
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
Nutrition per serving
3130 kJ
energy kj
40 g
protein
10 g
saturated fat
12 g
dietary fibre
59 g
carbohydrate
11 g
sugars
380 mg
sodium
Method
- 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.
Tips
*You can swap the coconut for brown sugar in this curry
- 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
Nutrition per serving
3130 kJ
energy kj
40 g
protein
10 g
saturated fat
12 g
dietary fibre
59 g
carbohydrate
11 g
sugars
380 mg
sodium
- 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.
Tips
*You can swap the coconut for brown sugar in this curry