How To Make Potato and Broccoli Curry
Ground almond is used to impart creaminess to this vegan and dairy-free broccoli curry with potato. It’s best served atop fluffy steamed rice.
Without peeling, cut the potatoes into half-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain.
Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into ¼-inch pieces. Cut the crown into florets about 3-inches long.
In a food processor or blender, combine the ginger, garlic, tomatoes, half a cup of the almonds and salt. Pulse the mixture until it is smooth.
In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
Add the pureed tomato mixture to the pot with the spices. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.
Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.
Remove the cinnamon stick. Coarsely chop the remaining almonds.
Ladle the curry into bowls with rice and garnish with almonds and cilantro. Enjoy!
- Calories: 362.69kcal
- Fat: 14.53g
- Saturated Fat: 1.21g
- Trans Fat: 0.02g
- Monounsaturated Fat: 8.84g
- Polyunsaturated Fat: 3.83g
- Carbohydrates: 51.25g
- Fiber: 6.22g
- Sugar: 3.57g
- Protein: 10.52g
- Sodium: 245.89mg
- Calcium: 119.45mg
- Potassium: 970.90mg
- Iron: 3.62mg
- Vitamin A: 47.87µg
- Vitamin C: 81.97mg
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