Potato and Broccoli Curry Recipe
Ingredients
- 670 g Yukon Gold
- 3 big stalks broccoli
- 1 (2-inch) piece fresh ginger
- 1 clove garlic,
- 1 14- to 16-ounce) can diced tomatoes
- 3/4 cup roastedwhole almonds
- 1/2 teaspoon salt,
- 2 tablespoons canola oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 teaspoon ground turmeric
- 3 cups vegetable stock
- 1 stick cinnamon
- 2 tablespoons fresh cilantro,
- 2 to 3 cups cooked rice
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Without peeling, cut the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain.,When done, the potatoes should be firm, but tender and easily pierced with a fork.
- Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into 1/4-inch pieces. Cut the crown into florets about 3 inches long.
- In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until smooth.
- In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chile powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
- Add the puréed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. 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 1/4 cup almonds.,Ladle the curry into bowls with rice and garnish with almonds and cilantro before serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original