Potato and Broccoli Curry

If you don't already have rice prepared, begin cooking a pot before you start making this recipe so that it's ready by the time you're ready to serve.

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 3 large (1 1/4 pounds, 670 kg) 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 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 chopped fresh cilantro, for garnish
  • 2 to 3 cups cooked rice, to serve

Special equipment:

Method

1 Prepare the potatoes: 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. When done, the potatoes should be firm, but tender and easily pierced with a fork. Drain.

Potato Broccoli Curry

2 Prepare the broccoli: 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.

Potato Broccoli Curry

3 Make the sauce: 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 it is smooth.

4 Cook the spices: 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 Simmer the sauce: Add the pureed 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.

6 Cook the vegetables: 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.

Potato Broccoli Curry

7 Serve the curry: 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.

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Comments

  • Leilanie Lemus

    Great recipe! I did add more turmeric and some chili flakes to this curry for some added flavor. Chickpeas were a great addition as well!

    xxxxxyyyyy

  • mary

    Made this last night with my (mostly) vegan daughter and served with a turkey slice to accommodate my need for protein. We tailored to our tastes and loved it! The simmer sauce with the blended almonds, ginger, garlic, tomatoes was creamy and we could taste all the ingredients. I had fresh turmeric, so I threw that in the blender, too. Broccoli is not our ultra favorite so we supplemented that with some parboiled carrots and parsnips sliced into coins. We doubled the spices and added a little cayenne to amp up the flavor. Skipped the rice and gobbled it up. For leftovers lunch today, I served the dish over some cottage cheese to cool the cayenne for myself and add some protein. It was fun to make and delighted my daughter. I know I can count on Simply Recipes to make it easy to find a tasty, reliable recipe with easy to find ingredients and clear directions. You guys are the best.

    xxxxxyyyyy

  • Tejasbecky

    Really perfect and balanced meal. I served it with brown basmati rice and added more vegetables like green beans and Bok choy because I was a bit shy on the broccoli. This definitely goes in the rotation. Thank you so much

    xxxxxyyyyy

  • Inzamam

    Yummy! This one is good and easy to make. I made this with my mom and add more red pepper to make taste delicious and yummy. I also made this recipe before itself from recipe network ( https://www.sooperchef.pk/pakistani-recipes/ ).Thankyou!

  • cv

    can almond flour be used?

  • Charlie

    This looks amazing, i often feel thats its quite tricky to find good vegetarian curry recipes. i’m going to try this out! It looks mesmerizing though!
    xx
    Charlie

  • Arcey

    I have the same question about what you mean by “red chili powder.” Do you mean the New Mexico style chili powder? Cayenne? Something else? Thanks. Looks good.

    • Sheryl Julian

      See my answer to Kristen below, which says: do not use cayenne in place of chili powder spoon-for-spoon because cayenne is hotter. Use your New Mexico-style chili powder. Happy cooking!

  • Deanna

    Hello! I’m interested in trying this, but really unsure if this ground-almond concoction… How does that thicken this? We’re ground almonds in her original recipe? Thank you!!

    • Emma Christensen

      Hi, Deanna! Ground nuts are a very good — and traditional — way of thickening sauces around the globe! They are so finely ground that they become almost a paste. When mixed to a sauce, it thickens it just enough to give it some body. Creaminess without the cream. I hope you’ll give it a try!

  • Carole

    if you don’t have the spices could curry powder be used?

    • Sheryl Julian

      Yes, you can use curry powder in place of the individual spices that make up the powder. Happy cooking!

      • mary

        You can buy pre-mixed curry powder but I think making your own tastes much better. My husband thought he hated curry until he tried my home-made mixture. Making it yourself a few times helps you understand which spices you prefer. Finally, Whole Foods has small containers of organic spices in small jars that you can try without investing a small fortune in spices you may not like.

  • Miriam

    I love the ease and flexibility of this dish! I adore Indian food and am so excited to try this!

  • Kristin P.

    Sorry, this may be a forehead-slap kind of question but is there any difference between red chili powder and regular chili powder? Are you referring to cayenne? Thank you! Can’t wait to try this!

    • Bob

      There are several types of chili powder, but I think the differences are subtle. That said, cayenne is NOT subtle, and would result in a curry that would leave you gasping!

      • Jill

        So what chili powder Dhould be used? The powder normally used making chili? Something else?

    • Sheryl Julian

      Hello Kristen, Bob is right (thank you, Bob!): cayenne and chili powder are not interchangeable. Chili powder is less hot than cayenne. My jar says “red chili powder,” but if yours says “chili powder” go ahead and use it. Happy cooking!

  • Brooklyn Murtaugh

    Yum this looks so delicious! I have been on a real curry kick lately, so I will definitely be trying this one out :)