Cook

Roasted Broccoli and Apricot Curry

vegetarian
30 mins
2 people

Ingredients

  • 1 head broccoli
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 sweet potato
  • 1 medium brown onion
  • 2 cloves garlic
  • 5 g / 0.2 oz ginger
  • 1 tbsp tomato purée
  • 300 ml / 10.1 floz water
  • 1 vegetable stock cube
  • 125 g / 4.4 oz basmati rice
  • 4 medium flour tortillas
  • 1 tbsp vegetable oil
  • 205 g / 7.2 oz tinned apricot halves
  • 110 g / 3.9 oz natural yoghurt

Step by Step

Roast your broccoli

  • Preheat the oven to 200ºC or 390ºF then boil a full kettle of water and pour it into a medium saucepan over high heat.
  • Carefully cut your broccoli into florets, then place them on a baking tray along with half of the oil and 1/4 of the curry powder. Toss it all together and roast it off in the oven for 15 minutes or until tender and slightly charred.

Make your curry

  • While your broccoli is roasting place another large saucepan over high heat. Peel and cut your sweet potatoes into 1cm dice, then peel and finely slice your onion. Pour the remaining oil into the pan and chuck in your onions and sweet potato, then give them a good stir and lower the heat to medium.
  • Peel and mince your ginger and garlic, then add them to the pan with the onions. Continue frying until the onions are softened.
  • Chuck in your curry powder and tomato puree, cooking for another minute to release the aroma, then add in the amount of water listed in your ingredients and crumble in your stock cube. Leave it all to bubble for 10 minutes, during which time you can add your rice into the other pan of boiling water and cook for the same amount of time, or until soft and fluffy.

Bake your tortillas

  • Cut your tortillas into 8 wedges, throw them onto a baking tray and drizzle over the olive oil. Season them with salt, pepper and a cheeky pinch of extra curry powder. Toss gently to coat them then bake in the oven for 5 minutes. When they're done just set them aside to cool until needed.

Finish your dish

  • While your rice and tortillas are cooking, now is a good time to wash up your peeler and any other mess you've made along the way!
  • When the rice is done drain it into a sieve and leave it to steam dry, then divide it between your serving dishes. Cut your apricot halves in half again, then stir them into the curry along with the yoghurt and now cooked broccoli.
  • Top your rice with your curry and serve!