Broccoli & cashew nut curry

Vegan
Total
30m
Prep
10m
Chill
0m
Cook
20m
B Carbon Rating

Nutrition per serving

  • 811

    Calories

  • 15.5g

    Fiber

  • 25.3g

    Protein

    12%
  • 92.9g

    Carbs

    46%
  • 37.6g

    Fats

    42%
  • 17.6g

    Sugar

Ingredients

4

Instructions

  1. 1

    To a large saucepan add your chopped broccoli and cook until tender (~5 mins)

  2. 2

    In another  large saucepan add the rice and rinse under cold water until it runs clear (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 10 mins until the water is absorbed

  3. 3

    Next to a blender add cashew nuts and coconut milk – blend until smooth

  4. 4

    To the blender then add yogurt and half to two-thirds of the tomato passata – blend until smooth

  5. 5

    Heat a wok on medium heat and add olive oil, onion, garlic and ginger – cook for ~5 mins

  6. 6

    To the wok add curry powder, garam masala, cayenne pepper, turmeric and chipotle paste – mix until fragrant (~1 min)

  7. 7

    To the wok add the sauce along with the remaining tomato passata and cooked broccoli – allowing it to cook until the sauce has warmed (~2-3 mins)

  8. 8

    Serve in a bowl with rice topped with the broccoli curry and chopped coriander

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