Potato and Broccoli Curry Recipe

Jump To Recipe
Avatar Author's default profile picture
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



  • 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


  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!


  • 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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

curried chickpeas recipe

Curried Chickpeas

A simple and easy chickpeas recipe for curried chickpeas! This…
Total 25 mins
shrimp curry recipe

Shrimp Curry

Want a restaurant-quality dinner at home? This shrimp curry recipe…
Total 40 mins
chicken curry recipe, slow cooker chicken curry
Pressure Cooker

Chicken Curry

A colorful Indian-spiced dish that's bursting with flavor once it…
Total 20 mins
Vegetable Curry Recipe

Vegetable Curry

This One Pan Vegetable Curry is super easy to make…
Total 30 mins
tomato lentil curry recipe

Tomato Lentil Curry

Made with veggies simmered in coconut curry tomato broth, this…
Total 40 mins

Leave a comment

Replying to