A lighter take on vegetable rice as broccoli is used instead of rice.

Recipe (salt free, oil free):
Serves 2-3,
Cassia bark – 1/2 stick
Whole cloves – 3
Cumin seeds – 1tsp
Curry leaves – 3
Ginger minced – 1tsp
Garlic clove crushed – 1
Green chillies minced – 1/4tsp
Onion diced – 1
Head of broccoli – 1
Red pepper diced – 1/2
Frozen spinach – 1 block
Aubergine slices diced – 2
Spring onions chopped – 2
Turmeric – 1/4tsp
Coriander cumin powder – 1tsp
Paprika – 1tsp
Garam masala – 1/4tsp
Lemon juice – 1tsp
Fresh coriander chopped – 2tbsp

Blitz the broccoli in the food processor until it is finely chopped. Dry roast the cassia bark, cloves, cumin seeds and curry leaves for a few minutes. Add the onion, garlic, ginger and green chillies. Saute in water for 5 minutes until the onions have softened. Add all of the remaining spices and cook for a few minutes. Add the red pepper, aubergine and spinach. Cook for a few minutes. Stir in the broccoli and cook for 10 minutes. Add the spring onions and lemon juice. Cook for a couple of minutes. Finish by adding the fresh coriander.