This vegan roasted broccoli and potato curry is doused in a creamy peanut butter sauce and seasoned with garam masala.
Doused in a creamy peanut butter sauce and seasoned with garam masala, this roasted broccoli and potato curry is hearty sufficient to be eaten by itself. I prefer to serve it topped with loads of recent coriander and peanuts.
Broccoli is such a flexible ingredient that may be eaten uncooked, steamed, stir-fried, sauteed or roasted. Anti-Inflammatory and with antioxidant properties, it’s a dietary powerhouse. Yow will discover extra recipe inspiration right here.
Roasting the greens first intensifies the flavour of the broccoli and offers the potatoes a beautiful chunk.
prepare dinner this roasted broccoli and potato curry?
First, you will want to parboil the potatoes in boiling water in order that they are often roasted similtaneously the broccoli.
To present this dish some beautiful flavours, the greens are then tossed in vegetable oil and garam masala earlier than being roasted within the oven.
Whereas the broccoli and potatoes are cooking, you can begin getting ready the tomato base for the sauce. The tomatoes are simmered with coconut milk, peanut butter, and chickpeas in a flavoursome base of sauteed onions, garlic, ginger, cumin, coriander, chilli flakes, and turmeric.
As soon as the greens are cooked, all it’s important to do is to stir them rigorously within the tomato sauce till mixed and serve this curry straightaway with naan bread, recent coriander, lime, peanuts, and a few additional chilli flakes. Take pleasure in!
Listed here are extra curry recipes chances are you’ll prefer to strive:
I hope you get pleasure from this vegan roasted broccoli and potato curry recipe as a lot as we do. In case you make this recipe, don’t overlook to tag me on Instagram!
Roasted Broccoli and Potato Curry [vegan]
This vegan roasted broccoli and potato curry is doused in a creamy peanut butter sauce and seasoned with garam masala.
Elements
- 450 g potato, peeled and reduce into 1-inch (2.5cm) cube
- 670 g broccoli florets, reduce into bite-sized items
- 4 tbsp vegetable oil
- 1 tbsp garam masala, plus ½ teaspoon for additional seasoning
- 1 tsp salt
- 125 g onion, reduce into ¼-inch (6mm) cube
- 3 garlic cloves, minced
- 1 tbsp finely grated recent ginger
- 1 tsp floor cumin
- 1 tsp floor coriander
- 1 tsp chilli flakes
- 1/2 tsp floor turmeric
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 60 g clean peanut butter
- 400 g can chickpeas, drained
- lime juice to style
- salt & pepper
TOPPINGS
- Naan bread
- Small bunch of recent coriander
- Lime
- Salted peanuts
- crushed purple pepper
Directions
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Fill a medium saucepan half-way with water and produce to a boil. As soon as at a boil, salt the pan of water and add the potatoes. Parboil for 3 to 4 minutes, or till you’ll be able to simply insert a knife into the potatoes and really feel that they begin to soften. When finished, drain the potatoes and put aside.
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Preheat the oven to 400°F (200°C).
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Toss the potatoes and broccoli in 2 tablespoons of vegetable oil, garam masala, and salt and coat the greens evenly. Unfold on an oven tray and roast for 15 to twenty minutes, or till tender and browned. When finished, swap off the oven and preserve the greens inside till the tomato base is prepared.
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Within the meantime, begin making the tomato base. Warmth the remaining vegetable oil in a big saucepan over medium warmth and fry the onion gently till it begins to melt, about 6 to eight minutes. Add the garlic, ginger, cumin, coriander, chilli flakes, and turmeric; fry gently for two minutes.
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Stir within the tomatoes, coconut milk, peanut butter, and chickpeas till properly mixed. Season to style with lime juice and salt and ½ teaspoon garam masala and simmer gently collectively for six to eight minutes.
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Utilizing a wood spoon, stir within the roasted potatoes and broccoli rigorously within the tomato sauce till mixed.
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Serve with naan bread, recent coriander, lime, peanuts, and chilli flakes.
Vitamin
Serving: 300gEnergy: 590kcalCarbohydrates: 61gProtein: 19gFats: 35gSaturated Fats: 23gPolyunsaturated Fats: 3gMonounsaturated Fats: 6gSodium: 1163mgPotassium: 1764mgFiber: 16gSugar: 12gVitamin A: 1335IUVitamin C: 186mgCalcium: 200mgIron: 7mg
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