Creamy Broccoli Curry

• Boil a large pot of salted water for the rice.
• Add the rice and cook for 10-12 mins. 
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Pop the broccoli florets onto a lined baking tray. Drizzle with oil, season with pepper then toss to coat.
• Spread out in one layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.
• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Trim the scallion and thinly slice.

• Heat a drizzle of oil in a pan on medium-high heat.
• Pat down the cheese with some kitchen paper.
• Once the oil is hot, add the cheese to the pan.
• Fry until golden all over, 4-6 mins. Turn every 1-2 mins.
• Once the cheese is golden, remove to a bowl, pop your pan back on medium-high heat and add a drizzle of oil.

• Add the onion to the pan and cook until softened, 4-5 mins.
• Stir in the garlic, korma paste and tomato paste and cook for 1 min.
• Add 100ml water with 1 tsp sugar (double both for 4p) then stir in the vegetable stock.
• Bring to the boil and simmer until reduced by a third, 4-5 mins.
• Stir in half the creme fraiche (double for 4p), the broccoli and the cheese and cook until piping hot, 1-2 mins.

• Taste the curry and add more salt, pepper or sugar if you feel it needs it.
• Add a splash of water if it's thickened too much.
• Fluff up the rice with a fork, then spoon into bowls.
• Top with the curry and a sprinkling of scallions.