Excess Food

Ingredients

• 1 tbs vegetable oil
• 400g pkt plant-based mince
• ⅓ cup (100g) red curry paste
• 2 tbs vegetable stock
• 200g broccoli, cut into small florets
• 1 red capsicum, seeded, finely chopped
• 3 celery sticks, finely chopped
• 3 spring onions, thinly sliced
• ⅓ cup coriander leaves
• 12 small iceberg lettuce leaves
• 1 cup bean sprouts
• ¼ cup (20g) flaked almonds, toasted

Methods

1. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 10 mins or until browned, adding remaining oil halfway through cooking.
2. Add the curry paste to pan. Cook, stirring, for 2 mins or until aromatic. Add stock, broccoli, capsicum and celery. Cook for 3 mins or until broccoli is tender. Season. Add spring onion and half the coriander and toss to combine.
3. Divide the mince mixture evenly among the lettuce leaves. Arrange the bean sprouts, almond and remaining coriander over the mince mixture to serve.