Mild Beef, Baby Broccoli & Potato Curry

• Meanwhile, finely chop garlic. Halve any thicker stalks of baby broccoli lengthways. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips and toss to coat. • In a small microwave-safe bowl, add the butter and half the garlic. Microwave in 10 second bursts, until melted. Season.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Add baby broccoli and cook until tender, 3-4 minutes. • Add mild curry paste, curry powder and the remaining garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then stir through beef strips and roasted veggies. Season to taste.

• While the curry is cooking, place flatbreads on the lined oven tray. • Drizzle (or brush) garlic butter over flatbreads. Bake until warmed through and lightly golden, 4-7 minutes.