Makes 4 servings.

1 large Red Dog broccoli
2 Red Dog sweet peppers
1 white onion
1/2 a red chilli pepper
2 Red Dog tomatoes, chopped
1 can (13.5 oz) coconut milk
1 bay leaf
Zest of 1/2 lime
2 teaspoons medium curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin

Cut the broccoli into small florets. Place onto a baking tray and into the oven at 390°F for 30-40 minutes, until the broccoli is brown and crispy.

In a large sauce pan place the curry powder, coriander and cumin and dry-fry for a couple of minutes until fragrant.

Thinly slice the onions, chilli and peppers. Add a little oil to the pan along with the onions and chilli, and fry until soft. Add the peppers and fry for another few minutes until the peppers begin to brown and soften.

Add the chopped tomatoes and coconut milk to the pan. Drop in the bay and curry leaves. Bring the curry to the boil and then reduce the heat and leave to simmer. Allow the curry to simmer for around 25-30 minutes.

Once simmered, stir in the oven-cooked broccoli. Remove from the heat and enjoy, with rice and poppadoms for that real takeaway vibe.