• Heat the coconut oil in a non-stick pan over a medium heat.

  [If fat-free is required the tofu can be cooked in ¼ cup [60ml] of vegetable broth, with a few extra teaspoons added as required to prevent sticking]
  2 tablespoon coconut oil
• Add the tempeh and cook over a high heat for 5 minutes stirring frequently.
  200 grams tempeh
• Add the broccoli florets, stir and cook for 5 minutes.
  300 grams broccoli
• Add the chilli powder and curry powder and stir for 1 minute.
  1 teaspoon chilli powder, 1½ tablespoon curry powder
• Next add the onion, garlic, ginger, and cook for 5 minutes, stirring frequently.
  215 grams onion, 6 medium garlic cloves, 2 tablespoons fresh ginger
• Pour in the canned tomatoes, lentils, creamed coconut, sugar, and malt vinegar. Season with salt and black pepper. Give everything a good stir and bring to the boil and stir so that the creamed coconut melts although it will melt more as it cooks.
  1 can brown lentils, 2 cans chopped tomatoes, 120 mililitres vegetable stock, 50 grams creamed coconut block, 2 teaspoon malt vinegar, 1½ teaspoon granulated sugar
• Pop a lid over the pan and gently boil on low-medium for 10 minutes.
• Remove the lid and cook for a further 5 minutes, or until the broccoli texture is how you like it. We like the texture to still have a bite similar to stir-fry broccoli but if you like it softer just cook the curry for a few more minutes.
• Stir through the garam masala powder and add extra salt and pepper if necessary to bring all the flavours together.
  2 teaspoons garam masala powder
• Optional: Garnish with fresh coriander [cilantro], sliced spring onions, and toasted desiccated coconut if liked. Rice and chapatis are a nice accompaniment as is a scoop of plain plant-based yogurt.

To toast desiccated coconut: [optional garnish]

• You'll need about 1 tablespoon of desiccated coconut per person [but if your pan is big enough you can toast more], and a small non-stick skillet or fry pan.
• First, heat your pan on the stove top for a few minutes until its very hot.

  Then add the coconut in an even layer and within a few seconds you will see the coconut beginning to brown at the bottom, so once that happens shake the pan back and forth or use a spatula to move the coconut around.

  Once the coconut is browning quickly remove it from the heat and shake or stir well until its almost all a nice golden colour.
• Tip the coconut out onto a plate to cool, as if its left in the hot pan it will continue to toast in the residual heat and may burn.

  The toasted coconut can be set aside until the curry is ready or once completely cooled, the coconut can be transferred into an airtight jar to store for a few days, or even a few weeks.