For a home cook in January, there's no better comfort food than a hearty, oven-baked dish that doubles as a meal solution. And when it comes to transforming a humble swede into a delicious evening meal, chef Meera Sodha is on the case.
The swede, often misunderstood as just another root veggie, turns out to be a treasure trove of flavor and texture. Roasted, it's a creamy, earthy delight that pairs surprisingly well with big-flavored sauces like this rich tomato, ginger, and coconut curry. And let's not forget its seasonal best friend, purple sprouting broccoli - the perfect foil to the swede's sweetness.
Sodha's recipe relies on Mutti tomatoes, finely chopped for added convenience, which quickly transform into a sauce. This curry is a masterclass in balancing flavors: the heat of the kashmiri chilli and turmeric are tempered by the coconut milk, while the sprouting broccoli adds a satisfying crunch.
To make this swede-and-broccoli curry, you'll need just 15 minutes of prep time and an hour and 10 minutes of cooking time - not bad for a dish that serves four. Simply toss your swede wedges with oil and roast in the oven until tender, then heat up some oil in a pan and sauté onions, garlic, and ginger before adding a can of fine chopped tomatoes and coconut milk.
With a pinch of salt, a sprinkle of kashmiri chilli powder, and a handful of sprouting broccoli florets, your curry is on its way to becoming a comforting, satisfying meal. Finish it off with some Thai basil leaves, and you're in for a treat - this swede-and-broccoli curry will become a staple in your kitchen, perfect for warming up even the chilliest of winter nights.
The swede, often misunderstood as just another root veggie, turns out to be a treasure trove of flavor and texture. Roasted, it's a creamy, earthy delight that pairs surprisingly well with big-flavored sauces like this rich tomato, ginger, and coconut curry. And let's not forget its seasonal best friend, purple sprouting broccoli - the perfect foil to the swede's sweetness.
Sodha's recipe relies on Mutti tomatoes, finely chopped for added convenience, which quickly transform into a sauce. This curry is a masterclass in balancing flavors: the heat of the kashmiri chilli and turmeric are tempered by the coconut milk, while the sprouting broccoli adds a satisfying crunch.
To make this swede-and-broccoli curry, you'll need just 15 minutes of prep time and an hour and 10 minutes of cooking time - not bad for a dish that serves four. Simply toss your swede wedges with oil and roast in the oven until tender, then heat up some oil in a pan and sauté onions, garlic, and ginger before adding a can of fine chopped tomatoes and coconut milk.
With a pinch of salt, a sprinkle of kashmiri chilli powder, and a handful of sprouting broccoli florets, your curry is on its way to becoming a comforting, satisfying meal. Finish it off with some Thai basil leaves, and you're in for a treat - this swede-and-broccoli curry will become a staple in your kitchen, perfect for warming up even the chilliest of winter nights.
This swede-and-broccoli curry recipe sounds like just what I need to warm up my winter nights! The addition of Mutti tomatoes and coconut milk is genius, and who doesn't love a good kashmiri chilli and turmeric combo? It's amazing how something as humble as a root veggie can turn into a delicious, satisfying meal. 
This recipe sounds like a total game-changer for anyone who's tired of the same old boring winter meals 
. I love how Meera Sodha is showcasing the swede as more than just another root veggie - it's got so much depth of flavor and texture going on. And pairing it with purple sprouting broccoli? Genius 
! The fact that you can whip up this curry in under 2 hours is a major win, especially for busy home cooks 
️. Plus, who doesn't love the sound of Thai basil leaves finishing off a dish? It's like a hug in a bowl 
. One thing I'd suggest is trying to add some extra spices or aromatics to the recipe - maybe some cumin or coriander to complement that kashmiri chilli powder 
. But overall, this recipe has got me excited for cozy winter nights ahead 
!
! i know im not the biggest fan of veggies but this dish has me hooked from start to finish. i added some extra kashmiri chilli powder cuz i like a lil heat 
it really does bring people together too, me and my sis had it last weekend and we're already planning our next meal together 
i'm definitely gonna try this recipe out and add it to my winter cooking rotation 
its literally soooo good!!! i made it w/ some garlic and lemon last night and it was like a party in my mouth!! gotta try this swede and broccoli curry tho, sounds so delicious 
1 min 15 sec prep + 1 hr 10 min cook = win in my book [link to recipe](https://www.bbc.co.uk/food/recipes/swede_and_broccoli_34266)
. I mean, who needs fancy restaurants when you can whip up this deliciousness at home? The addition of Thai basil is genius - it adds this whole new level of freshness to the dish. And let's be real, 15 minutes of prep time isn't too shabby for a meal that serves four 
. Like, what if you're from a different country or region? How do they expect us to find those? And another thing, 15 minutes of prep time? That's not exactly realistic for someone with a busy schedule 
. Can't these recipes be written in a way that takes into account people who have actual lives outside of cooking? 
. And let's not forget the crunch from the purple sprouting broccoli - love how it plays nice with the swede's sweetness 
! Can't wait to give this recipe a try and make it a staple in my kitchen 
The combination of sweet swede and crunchy broccoli with that rich, spicy curry sauce... I need to try it ASAP! 
Give me all the comforting, feel-good food vibes and I'm a happy person