3 tbsp of olive oil
1 onion, finely chopped
2 carrots, cut into 1cm pieces
3 garlic cloves, crushed
3cm piece of fresh ginger, peeled and grated
1 tbsp of mild curry powder
1 tsp of garam masala
½ tsp of ground turmeric
1 tbsp of white spelt flour
400ml of vegetable stock
2 tbsp of soy sauce
350g of Tenderstem® broccoli
100g of fresh breadcrumbs
3 spring onions, finely chopped
Sea salt and freshly ground black pepper, to taste
Brown rice, to serve
Put half the oil into a pan and place over 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.
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 a boil. Reduce the heat and simmer for 10 minutes, stirring frequently, until thickened and the carrots are cooked through.
Using a handheld or upright blender, blitz the sauce until completely smooth, adding in a little water if it's too thick. Season well, to taste.
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking sheet with foil or baking parchment.
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.
Divide the sauce between your plates and top with the katsu broccoli. Scatter the spring onions on top and serve with rice.