Broccoli Curry Galette

Preheat oven (if using) to 375°F.

Prepare the filling:

Steam the Broccoli and set aside.

Heat oil in a large pot over medium heat, and fry the onions for about 5 minutes, add the garlic and sautè for another minute.

Stir in the diced tomatoes and spices, and about ¼ cup water. Let cook for about 3-4 minutes until the spices are fragrant. Season with salt, pepper.

Add the broccoli, bring to a low simmer and cook for around 3 minutes, until slightly thickened.

Make the dough:

Mix the flour and baking powder, and add the yogurt a little at a time.

Mix it with a spoon first, and then knead it uniformly. Don't let it get too sticky.

Put it together!

Roll out the dough into a large circle of about ⅛ inch thick and transfer to base of Air Fryer or lined sheet pan, if using an oven.

Spread the filling on the center of the dough circle, leaving 2 inches from the outside, and fold the edge of the dough over the filling, creasing all the way around.

Brush the crust with egg wash or almond milk.

Air-Fry at 350°F for 15 minutes (or bake in the oven for 20 minutes).