Creamy Veggie Curry

• Pour 300ml water (double for 4p) into a medium pot with a tight-fitting lid.
• Add the rice and ¼ tsp of salt. Cover with the lid and bring to the boil on medium-high heat. Once boiling turn the heat down to lowest setting.
• Cook for 10 mins then remove pot from heat (still covered). Leave for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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 a single layer and roast on the top shelf of your oven until the edges are crispy and 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.
• Remove the cheese from its bowl onto 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.
• Pour 100ml water (double for 4p) and stir in the vegetable stock and 1 tsp sugar (double for 4p). Bring to the boil and simmer until reduced by a third, 4-5 mins.
• Stir in half the creme fraiche (double for 4p), broccoli and cheese and cook until combined and 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.