Mushroom, Broccoli, and Coconut Curry Recipe
Everyone loves a curry and this is a twist on the classic veggie variety! And this mushroom, broccoli, and coconut curry recipe is delicious!
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Colander
- Saucepan lid
- Serving bowl
- Toaster
- Skillet
- Can opener
- Paring knife
- Kettle
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 3cm piece of fresh ginger, grated
- 2 red chillies, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 250g button mushrooms, sliced
- 1 head of broccoli, cut into florets
- 4 large tomatoes, finely chopped
- 1 x 400ml tin coconut milk
- 400ml water
- 4 large handfuls of spinach
- 2 large handfuls of kale, roughly torn and stems removed
- Handful of fresh coriander, chopped, to garnish
- 50g toasted almonds, roughly chopped, to garnish
- Sea salt
- freshly ground black pepper
- Brown rice or soba noodles, to serve
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