Mushroom & Broccoli Curry Stir-fry - Oil Free

Ingredients

• 1/3 Cup of Vegetable Stock

• 1 Onion - Diced

• 1 Red chilli - Diced

• 3 Gloves of garlic - Minced

• Thumb size piece of ginger - Minced

• 400g Tin of Coconut Cream

• 1 Red Capsicum - Sliced into strips

• 1 Punnet of Mushrooms - Sliced

• 150ml Boiling Water

• 3 tbsp Cashew Butter (or Almond Butter)

• 1 Whole Broccoli - Chopped into bite size pieces

• 2tbsp Curry Powder

• 2 tbsp Tamari (or Soy Sauce)

• 1 tbsp Maple Syrup

• 1 Lime - Juiced

• 2 Handfuls of Spinach

• Rice or noodle of choice

Method

• Heat Vegetable Stock in a large Pot at high heat

• Add garlic, ginger, salad onions and chilli to the pan and cook 2-3 minutes

• Add capsicum, Broccoli and mushrooms into pan and cook until the vegetables start to singe/char.

• Pour coconut milk and mix well

• Now the sauce!! In a separate bowl mix together 150ml of water, cashew or almond butter, juice of ½ lime, tamari (or soy sauce), curry powder and maple syrup – mix with a fork until the cashew or almond butter has melted

• Add the sauce to the pan and mix in well

• Lastly add the spinach to the pan and stir for 1 minute or until the spinach has become wilted

• Place on a bed of rice or noodle of your choice

• Serve & Enjoy

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