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Heat the oven to 220C (200C fan)/425F/gas mark 7.
Toss the swede wedges with 3 tbsp of oil and ¾ tsp of salt, then spread out on an oven tray and roast for 35-45 minutes, turning once halfway, until soft, tender and golden at the edges.
Remove, and leave the oven on.
While the swede is roasting, put 4 tbsp of oil in a wide, ovenproof frying pan on a medium heat and, when hot, add the onion and 1¼ tsp of salt.
Cook, stirring, until the onion is soft and turning golden brown, then stir in the garlic and ginger and cook for another two minutes.
Add the kashmiri chilli and turmeric, then tip in the tinned tomatoes and coconut milk, cook for 10 minutes more, and take off the heat.
Add the broccoli and roast swede to the curry sauce, stir to coat, then pop the pan in the oven for 15 minutes, until the broccoli is tender and everything is well coated in the sauce.
Finely slice the Thai basil leaves, fold half of them into the curry, then scatter the rest over the top.
Serve warm with rice or flatbreads.