Half a head of broccoli
A handful of green/runner beans
1 medium-sized yellow onion
4 cloves garlic
0.25 C oil
3 t curry powder
1 t cumin powder
425g can of diced tomatoes
1 t salt
0.25 C peanut butter (I used crunchy)
Water as required
1 C coconut cream
Rice to serve
Chop the broccoli into small florets and the beans into 4-6cm pieces. Dice the onion and roughly chop the garlic. Set aside.
Heat the oil in a frying pan over a medium heat. Add the onion and sauté for 1 minute. Then add the spices to the pan and sauté for another couple of minutes. Turn the heat to low and pour in the tomato. Add the salt and stir.
Steam the broccoli and beans until they are cooked but still crunchy. While the greens are steaming, add the peanut butter to the pan. Mix until all the ingredients are combined. (May take a little while, as peanut butter is very thick.) Once the peanut butter is distributed, add the coconut cream and stir.
Once the greens are ready, take the pan off the heat. Mix in the greens and serve immediately.
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