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®