Weeknight potato and broccoli curry! Ground almonds are the key to a creamy sauce with out the cream. Prepped and able to eat in about 40 minutes.
Years in the past, once I requested my pal Arthi for her favourite curry recipe, she gave me this sauce, which she adjusted to make what I name her “supermarket” model. That meant I might seize the components at my native market and not using a particular journey to her Indian grocery.
I really like this sauce! It’s wealthy, however there’s no cream. It’s spicy, however not too sizzling. When it’s carried out cooking, you need to eat it with a spoon.
Arthi comes from Madras, within the south of India. Her authentic recipe contained hen, however I take advantage of the sauce with every kind of greens.
Since I like potatoes in curry, I’ve used them in right this moment’s model, together with some broccoli for crunch and shade. You also can swap up the greens I’ve used right here with carrots, peas, cauliflower, or another favourite.
The secret to the creamy sauce with out the cream is almonds, that are floor in a meals processor with canned tomatoes and ginger. After you mellow the spices in oil, stir the pureed combination into the pan, add vegetable inventory, and let the whole lot simmer briefly.
Then add the greens (steam the potatoes first or they’ll take in all of your sauce!), and simmer once more. Don’t throw away your broccoli stems; they’re a young and deliciously crunchy addition to this curry.
I make an enormous pot of basmati rice whereas the gingery sauce is cooking and the kitchen smells divine from all of the aromas. Sprinkle the curry with chopped roasted almonds and cilantro and you’ve got bowls loaded with taste and many texture.
Potato and Broccoli Curry Recipe
If you do not have already got rice ready, start cooking a pot earlier than you begin making this recipe in order that it is prepared by the point you are able to serve.
- Three massive (1 1/Four kilos, 670 kg) Yukon Gold or different golden potatoes
- Three huge stalks broccoli with fist-sized crowns, or one bigger melon-sized crown
- 1 piece (2 inches) contemporary ginger, peeled and coarsely chopped
- 1 clove garlic, chopped
- 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
- Three/Four cup roasted unsalted complete almonds
- half of teaspoon salt, or extra to style
- 2 tablespoons canola oil
- 1 teaspoon floor coriander
- 1 teaspoon floor cumin
- half of teaspoon purple chili powder
- half of teaspoon floor turmeric
- Three cups vegetable inventory
- 1 stick cinnamon
- 2 tablespoons chopped contemporary cilantro, for garnish
- 2 to three cups cooked rice, to serve
1 Prepare the potatoes: Without peeling, reduce the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly coated, for 10 minutes. When carried out, the potatoes must be agency, however tender and simply pierced with a fork. Drain.
2 Prepare the broccoli: Cut the stems from the crown. Use a paring knife to peel the powerful outer pores and skin from the broccoli stems. Slice the stems into 1/Four-inch items. Cut the crown into florets about Three-inches lengthy.
Three Make the sauce: In a meals processor or blender, mix the ginger, garlic, tomatoes, half of cup of the almonds (put aside the remaining 1/Four cup for garnish), and salt. Pulse the combination till it’s clean.
Four Cook the spices: In a Dutch oven or different massive, heavy pot with a lid, warmth the canola oil over medium warmth. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute till the spices are aromatic.
5 Simmer the sauce: Add the pureed tomato combination to the pot with the spices – stand again as it could splutter as you add it to the pan. Cook, stirring, for two minutes. Add the inventory and cinnamon stick. Bring to a boil. Simmer uncovered, stirring sometimes, for 10 minutes.
6 Cook the greens: Add the potatoes and broccoli to the sauce and convey to a boil. Cover the pot and simmer for eight minutes, or till all of the greens are tender when pierced with a skewer.
7 Serve the curry: Remove the cinnamon stick. Coarsely chop the remaining 1/Four cup almonds. Ladle the curry into bowls with rice and garnish with almonds and cilantro.
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