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.
- 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 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
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.
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.
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.
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.