• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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, cover and cook for 10 mins. Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Pop the broccoli onto a lined baking tray.
• Drizzle with oil, season with pepper then toss to coat.
• Spread out in a single layer and roast on the top shelf of your oven until edges are slightly charred, 10-15 mins.

• Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Trim and thinly slice the scallion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

NOTE: Swapping to paneer? Follow the recipe as written, replacing 'tofu' with 'paneer'.

• Place a pan over high heat with a good glug of oil.
• Toss the tofu with half the North Indian spice, salt, pepper and a drizzle of oil.
• Once hot, fry the tofu until slightly crispy, 6-8 mins.
• Shift frequently to ensure it doesn't burn. Season with salt and pepper.
• Transfer to a bowl and return the pan to medium-high heat with a drizzle of oil.

• Add the onion to the pan and cook until softened, 4-5 mins.
• Stir in the garlic, korma paste, tomato paste and remaining North Indian spice mix. Cook, stirring, until fragrant, 1 min.
• Add 50ml water (per 2P) and ½ tsp sugar (per 2P) then stir in the stock.
• Bring to the boil and simmer until reduced by one-third, 4-5 mins.
• Stir in the coconut milk, the broccoli and the tofu and cook until piping hot, 1-2 mins.

• Taste the curry and add more salt, pepper or sugar if you feel it needs it.
• Loosen with a splash of water if it's thickened too much.
• Fluff up the rice with a fork then spoon into bowls.
• Top with the tofu curry and a sprinkling of scallion.