¼ cup loosely packed herbs (coriander, parsley, mint), ribboned
Instructions
Preheat oven to 210 C | 410 F
Finely chop the broccoli and mushrooms, and thinly ribbon the kale.
Heat oil in a fry pan and fry with garlic, paprika, cumin, curry spice and generous sprinkle of salt. Cook, stirring occasionally until vegetables are just starting to cook through, around 6 - 7 minutes.
Allow to cool.
Stir through the chopped parsley, besan flour and egg.
Bake 20 mins or until golden on the bottom and crispy on the top.
To make the cashew cream, drain soaked cashews and add to a blender with the fresh water, salt and lime juice. Blend until smooth, then remove and stir through the chopped herbs.
Recipe by to her core at http://tohercore.com/mushroom-broccoli-pakoras/