Vegan green pea, spinach and mung bean curry

Ingredients

• 3 tablespoons coconut oil
• 4 cloves garlic, roughly chopped
• 1 small (100g) brown onion, roughly chopped
• 2 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• pinch ground cinnamon
• pinch chilli flakes
• 200g cooked mung beans (100g dry) or you can use 200g cooked / tinned lentils
• 400ml coconut cream
• 400ml water
• 400g frozen peas
• 250g frozen spinach
• 1/2 bunch coriander, leaves and stalks finely chopped
• 1 bunch broccolini, trimmed and blanched
• Brown rice
• Coconut flakes, if handy