Place the ground coriander, ground cumin, mustard seeds, turmeric, garam masala, bashed cardamom seeds and dried chilli in a non-stick frying pan and fry for a few minutes, stirring regularly, until they release their aroma.
Add the chickpeas and canned tomatoes, cover the pan and cook for 15 minutes to let the flavours infuse and thicken the sauce.
Once the sauce has thickened, add the Tenderstem® broccoli, peas and a squeeze of lemon juice and cook for a further for 4-5 minutes until the Tenderstem® broccoli is slightly soft and a vibrant green.
To serve, stir in the coriander and add a sprinkle of desiccated coconut.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.