BROCCOLI KATSU CURRY SERVES 4


“Tis is weirdly simple. It sounds and looks like it might be time-consuming or complicated but once you’ve tried this recipe, you’ll see just how easy it is,” promises presenter Fearne Cotton. “I adore roasted broccoli and it works so well in this curry. Te more veg the better, and you’re certainly getting your fill with this dish. Te sauce will make your taste buds dance and you’ll feel full, yet not sluggish in the slightest, aſter devouring this incredible dinner.”


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Put half the oil into a pan and place over a medium heat. Add the onion,


carrots, garlic and ginger and cook gently for eight 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


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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. Using a handheld or upright blender, blitz the sauce until completely


smooth, adding in a little water if it is too thick. Season well, to taste. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking


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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.


Happy Vegan: Easy Plant Based Recipes To Make Te Whole Family Happy by Fearne Cotton, photography by Andrew Burton, is published by Orion Spring, priced £20. Available now.


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