Potato and Broccoli Curry Recipe

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Regina Published: March 29, 2021 Modified: September 7, 2021
Potato and Broccoli Curry Recipe

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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

  • lbspotatoes,yukon gold or other golden
  • 3big broccoli stalks,with fist sized crowns, or one larger melon sized crown
  • 1fresh ginger,2 inches, peeled and coarsely chopped
  • 1garlic clove,chopped
  • 14oztomatoes,diced
  • ¾cupwhole almonds,roasted, unsalted
  • ½tspsalt,or more to taste
  • 2tbspcanola oil
  • 1tspground coriander
  • 1tspground cumin
  • ½tspred chili powder
  • ½tspground turmeric
  • 3cupsvegetable stock
  • 1cinnamon stick
  • 2tbspfresh cilantro,chopped, for garnish
  • 3cupscooked rice,to serve

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Remove the cinnamon stick. Coarsely chop the remaining almonds.

  8. Ladle the curry into bowls with rice and garnish with almonds and cilantro. Enjoy!

Nutrition

  • 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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