Broccoli Katsu Curry

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, cut into 1 cm pieces
• 3 garlic cloves, crushed
• 3cm piece of fresh ginger, peeled and grated
• 1 tbsp mild curry powder
• 1 tsp gram masala
• 1/2 tsp ground turmeric
• 1 tbsp white spelt flour
• 400ml vegetable stock
• 1 tbsp soy sauce
• 350g Tenderstem broccoli
• 100g fresh breadcrumbs
• 3 spring onions, finely chopped
• brown rice

Instructions

1. 1

   Put half the oil into a pan and place overr a medium heat. Add the onion, carrots, garlic and ginger and cook gently for 8 minutes, stirring frequently, until the onions are translucent, taking care not to let anything burn

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

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