Southeast Asian Roast Veggie Curry

While the rice is cooking, cut the sweet potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm chunks. Place the sweet potato, carrot and a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

While the veg are roasting, finely grate the garlic (or use a garlic press). Finely grate the ginger. Zest the lime to get a generous pinch, then slice into wedges. Cut the baby broccoli into thirds. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Roughly chop the coriander.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic, ginger and Southeast Asian spice blend to the pan and cook until fragrant, 1 minute. Add the coconut milk and baby broccoli and bring to the boil. Simmer until the baby broccoli is tender, 4-5 minutes. Stir through the Asian greens and cook until wilted, 1-2 minutes.

Stir through the lime zest, soy sauce, brown sugar, a squeeze of lime juice and roasted vegetables.