Ingredients

• 1 tbsp olive oil
• 2 garlic cloves
• finely chopped
• ½ onion
• sliced
• ½ red chilli
• finely chopped
• 1 tsp cumin seeds
• 1 tsp medium curry powder
• 1 tsp turmeric
• 2 tbsp tomato purée
• 200ml/7fl oz vegetable stock
• 250g/9oz sweet potato
• peeled and cut into cubes
• 100g/3½oz broccoli
• chopped
• salt and freshly ground black pepper
• chopped coriander
• to garnish
• spoonful Greek yoghurt
• to serve

Directions

• Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.
• Add the chilli
• cumin seeds
• curry powder and turmeric powder and fry for a further minute to release the aromas.
• Add the tomato purée and vegetable stock
• stir well and bring to a simmer.
• Add the sweet potato and broccoli and simmer for 10 minutes
• or until the sweet potato is cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour into a warm bowl
• sprinkle with the fresh coriander and spoon the yoghurt into the middle.