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.
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.
Divide the mince mixture evenly among the lettuce leaves. Arrange the bean sprouts, almond and remaining coriander over the mince mixture to serve.
SERVE WITH lime wedges and spring onion curls Plant-based mince is made using vegetable protein and contains no animal products or derivatives. Find it in the meat section.