Meera Sodha’s vegan roast swede and purple sprouting broccoli curry

Meera Sodha has shared a vegan recipe for a roast swede and purple sprouting broccoli curry, presented as a simple, oven-led weeknight dish for home cooks.

She notes that roasted swede becomes part-creamy, part carrot-like in texture and is earthy and sweet in flavour, and that it suits big-flavoured sauces such as a tomato, ginger and coconut curry and pairs well with fresh purple sprouting broccoli. Sodha recommends very finely chopped tomatoes (she uses Mutti) because they transform into a sauce more quickly; other brands may label similar products as rustic pomodoro.

The recipe’s core steps are: heat the oven to 220C (200C fan)/425F/gas 7; toss swede wedges with oil and salt and roast 35–45 minutes until tender; meanwhile sauté onion in oil with salt, add garlic and ginger, then kashmiri chilli and turmeric, tip in finely chopped tomatoes and two 400ml tins of coconut milk and cook for 10 minutes. Add the broccoli and roasted swede to the sauce, bake in the oven for 15 minutes, fold in sliced Thai basil (20g) and serve warm with rice or flatbreads.

Key Topics

Culture, Meera Sodha, Swede, Purple Sprouting Broccoli, Mutti Tomatoes, Coconut Milk