Ingredients
3 large (1 1/4 pounds, 670g) Yukon Gold or other golden potatoes
3 big stalks broccoli with fist-sized crowns, or 1 larger melon-sized crown
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 clove garlic, chopped
1 (14- to 16-ounce) can 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
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. Drain.
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. 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 smooth.
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 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 chile powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
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.
5.Simmer the sauce:
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 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.
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.
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 before serving.
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.
NUTRITION FACTS(PER SERVING)
308.CALORIES
15.gFAT
40.gCARBS
10.gPROTEIN
308.CALORIES
15.gFAT
40.gCARBS
10.gPROTEIN