Broccoli katsu curry

You’ll never feel left out at Wagamama again.

“This is weirdly simple. It sounds and looks like it might be time-consuming or complicated but once you’ve tried this recipe, you’ll see just how easy it is,” promises presenter Fearne Cotton. Ingredients:

(Serves 4)

3tbsp olive oil

1 onion, finely chopped 2 carrots, cut into 1cm pieces 3 garlic cloves, crushed 3cm piece of fresh ginger, peeled and grated

1tbsp mild curry powder 1tsp garam masala 1/2tsp ground turmeric 1tbsp white spelt flour 400ml vegetable stock 2tbsp soy sauce

350g Tenderstem broccoli 100g fresh breadcrumbs 3 spring onions, finely chopped Sea salt and freshly ground black pepper, to taste Brown rice, to serve

Method:

1. Put half the oil into a pan and place over a medium heat. Add the onion, carrots, garlic and ginger and cook gently for eight minutes, stirring frequently, until the onions are translucent, taking care not to let anything burn.

2. Add the curry powder, garam masala, turmeric and flour and stir-fry for another two minutes until fragrant. Gradually stir in the stock and soy sauce and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring frequently, until thickened and the carrots are cooked through.

3. Using a handheld or upright blender, blitz the sauce until completely smooth, adding in a little water if it is too thick. Season well, to taste.

4. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking sheet with foil or baking parchment.

5. Toss the broccoli in the remaining oil, to coat, and season well. Roll in the breadcrumbs until evenly coated, transfer to the lined baking tray and roast for 10-15 minutes until golden and the broccoli is cooked through.

6. Divide the sauce between your plates and top with the katsu broccoli. Scatter the spring onions on top and serve with rice.