• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Pop the butternut squash onto a large (lined) baking tray.
• Spread out in a single layer, drizzle with oil and season with salt and pepper.
• Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.

• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the onion. 
• Peel and grate the garlic (or use a garlic press).
• Cut the broccoli into florets (like small trees). Halve any large florets.
• Trim and thinly slice the scallion.

• Meanwhile, place a pan over medium heat with a drizzle of oil. 
• Once hot, add the onion. Cook until softened, 4-5 mins, stirring occasionally.
• Once the onion has softened, add the garlic, tomato paste and North Indian spice mix.
• Cook for 1 min, stirring continuously. 
• Pour in 100ml water (double for 4p) along with the vegetable stock powder.

• Add the broccoli to the pan. Stir well, bring to a simmer and reduce the heat. 
• Cover with a lid or some foil and cook until the broccoli is tender, 5-7 mins.
• Stir in the creme fraiche. 
• Once the butternut is cooked, add it to the pan then bring the sauce back to the boil.
• Give everything a good stir and add a splash of water if necessary.

TIP: As the curry simmers, check occasionally to ensure it's not sticking and stir if necessary.

• Remove the pan from the heat.
• Taste the curry, adding salt and pepper if you feel it needs it. 
• Fluff up the rice with a fork and divide between bowls. 
• Top with butternut and broccoli curry and sliced scallion.