Curry flavour

BROCCOLI KATSU CURRY

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; ½tsp 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. Heat half the oil in a pan on medium heat. Add the onion, carrots, garlic and ginger and cook gently for eight minutes, stirring frequently, until the onions are translucent,.

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. Blitz the sauce until smooth, adding in a little water if it is too thick. Season 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. 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.