Pork Schnitzel & Indian Coconut Sauce

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. In a shallow bowl, combine the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Cook the broccoli, stirring, until softened, 5-6 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.

While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend and remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining stock powder and cook until thickened, 2-3 minutes.