Broccoli & cashew nut curry

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

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

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

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

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

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

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)

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