1/2a handful of chopped coriander leavesapprox 30g
Add all ingredients for the sauce to a blender and blend till smooth.
In a hot pan add the sauce and serve with your favourite veg.
We served this with 1 can of chickpeas drained and rinsed and 1 red pepper, 1 yellow pepper and 1 cauliflower roasted (we cut them up into bite sized pieces, coated in 1 tbsp of oil and a pinch of salt and roasted them for 25 mins at 180 degrees).
We heated it up and served it with coconut yoghurt and some fresh coriander.