Fry the tempering (ghee, mustard seeds, cumin, yellow lentil seeds, red chili, ginger, garlic). Add chopped tomatoes. Add broccoli. Add water. Add 2 heaping spoons of almond butter and some soyaki sauce. Add a little bit of besan flour. Boil for a while. At the end add a wee bit of coconut and lemon. Done.
Notes: I put in a bit more soyaki sauce than I meant to. Next time, I could try adding more tomatoes (only had 2 tiny ones this time) and reducing the soyaki sauce. Also, when I add the almond butter, I should mix it with some of the liquid first and then add it into the pot so that it mixes better.