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Potato and Broccoli Curry Recipe (Vegan)
Potato and Broccoli Curry Recipe (Vegan)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegan potato and broccoli curry with creamy almond sauce, ready in 40 minutes.
Ingredients:
  • 3 large (1 1/4 pounds, 670 g) Yukon Gold or other golden potatoes
  • 3 big stalks broccoli with fist-sized crowns, or one larger melon-sized crown
  • 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
  • 1 clove garlic, chopped
  • 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
  • 3/4 cup roasted unsalted whole almonds
  • 1/2 teaspoon salt, or more to taste
  • 2 tablespoons canola oil
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon ground turmeric
  • 3 cups vegetable stock
  • 1 stick cinnamon
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 2 to 3 cups cooked rice , to serve
  • Special equipment:
  • Dutch oven , or other large, heavy pot with a lid
  • Food processor or blender
Instructions:
  • Dice unpeeled potatoes into 1/2-inch cubes. Steam the potatoes in a covered vegetable steamer over boiling water for 10 minutes until tender when pierced with a fork. Drain.
  • Prepare the broccoli by cutting the stems from the crown, peeling the tough outer skin from the stems, slicing the stems into 1/4-inch pieces, and cutting the crown into 3-inch long florets.
  • Prepare the sauce by blending ginger, garlic, tomatoes, 1/2 cup of almonds (save 1/4 cup for garnish), and salt in a food processor until smooth.
  • Heat canola oil in a Dutch oven over medium heat. Add chile powder, coriander, cumin, and turmeric. Stir and cook for 1 minute until fragrant.
  • Prepare the sauce: Carefully pour the puréed tomato mixture into the pot of spices - be cautious as it might splatter upon contact with the pan. Cook while stirring for 2 minutes. Pour in the stock and add the cinnamon stick. Bring it to a boil, then let it simmer uncovered, remembering to occasionally stir, for 10 minutes.
  • Simmer the potatoes and broccoli in the sauce until tender, about 8 minutes.
  • To serve the curry, discard the cinnamon stick. Roughly chop the remaining 1/4 cup of almonds. Serve the curry over rice in bowls, garnishing with almonds and cilantro.

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