Swede and broccoli curry

Swede and broccoli curry

Tags

Curry

Cook

Ingredients

  • 2 swedes, peeled in 2cm wedges
  • 2 tsp salt
  • 2 onions, finely sliced
  • 6 garlic cloves, minced
  • 6cm ginger, minced
  • 1 ½ tsp kashmiri chilli powder
  • 1 tsp turmeric
  • 400g tin chopped tomatoes
  • 2 tins coconut milk
  • 400g sprouting broccoli
  • 20g Thai basil, leaves picked
  • Rice

Steps

  1. Heat the oven to 200°C. Toss the swede with oil and 1 teaspoon salt. Spread out on a tray and roast for 30 - 40 minutes, turning halfway.
  2. Meanwhile heat oil in the wok. Once hot add onion and a pinch of salt. Cook until onion is golden brown. Add the garlic and ginger and cook until fragrant.
  3. Add the chilli and turmeric, then tip in the tinned tomatoes and coconut milk, cook for 10 minutes more, and take off the heat.
  4. Add the broccoli and roast swede to the curry sauce, stir to coat, then pop the pan in the oven for 15 minutes or until the broccoli is tender.
  5. Slice the thai basil and fold into the curry. Serve over rice.