This easy vegan weeknight potato and broccoli curry uses ground almonds for a creamy, creamy sauce. Prepared and ready to eat in about 40 minutes.
Years ago, when I asked my friend Arthi for her favorite curry recipe, she gave me this sauce, which she modified so I could make her “supermarket” version. This meant I could buy the ingredients at my local market without having to make the extra trip to their Indian grocery store.
I love this sauce! It’s rich, but there’s no cream. It’s spicy but not too spicy. When it’s done cooking, you’ll want to eat it with a spoon.
A vegan chicken curry
Arthi is from Madras in southern India. Your original recipe had chicken in it, but I use the sauce with all kinds of veggies.
Since I love potatoes in curry, I used them in today’s version, along with some broccoli for crunch and color. You can also swap out the veggies I used here for carrots, peas, cauliflower, or another favorite.
Almond puree for a rich, dairy-free sauce
The secret to the creamy no-cream sauce is almonds ground in a food processor with canned tomatoes and ginger. After softening the spices in oil, stir the pureed mixture into the pan. Add the vegetable stock and simmer briefly.
Then add the veggies (steam the potatoes first or they’ll soak up all your sauce!) and simmer again. Don’t throw away your broccoli stalks; They are a tender and deliciously crunchy addition to this curry.
5 vegetarian recipes for curry lovers
- Slow cooker chickpea curry with sweet potatoes and peppers
- Green apple curry
- Lentil burger with curry spice and coriander chutney
- Turmeric Cauliflower Curry
- Baked potatoes loaded with curried chickpeas
From the editors of Simply Recipes
Recipe for potato broccoli curry (vegan)
If you haven’t already made rice, start cooking one pot before you start making this recipe so it’ll be ready when you’re ready to serve.
ingredients
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3 large (1 1/4 pounds, 670G) Yukon Gold or other golden potatoes
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3 big stalks broccoli with fist-sized crowns or 1 larger melon-sized crown
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1 (2 inch) piece fresh gingerpeeled and roughly chopped
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1 clove Garlic, chopped
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1 (14 to 16 ounces) can diced tomatoes
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3/4 Cup roasted unsalted whole almonds
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1/2 teaspoon Salt, or more to taste
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2 tablespoon rapeseed oil
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon red chilli powder
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1/2 teaspoon ground turmeric
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3 cups vegetable broth
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1 floor Cinammon
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2 tablespoon chopped fresh coriander, for garnish
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2 to 3 cups cooked riceserve
method
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Preparing the potatoes:
Without peeling, cut the potatoes into 1/2-inch cubes. Cover and steam the potatoes over boiling water in a vegetable steamer for 10 minutes. drain.
When done, the potatoes should be firm but tender and easily pierced with a fork.
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Prepare broccoli:
Cut the stems from the crown. Using a paring knife, peel the tough outer skin from the broccoli stalks. Cut the stems into 1/4 inch pieces. Cut the crown into florets about 3 cm long.
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Make the sauce:
In a food processor or blender, combine ginger, garlic, tomatoes, 1/2 cup almonds (reserve the remaining 1/4 cup for garnish), and salt. Pulse the mixture until smooth.
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Cook spices:
In a Dutch Oven or other large, heavy saucepan with a lid, heat the canola oil over medium-high heat. Add the chilli powder, coriander, cumin and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
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Simmer sauce:
Add the pureed tomato mixture to the saucepan with the spices — be careful, as it may splatter as you add it to the pan. Cook for 2 minutes while stirring.
Add broth and cinnamon stick. Bring to a boil. Simmer uncovered for 10 minutes, stirring occasionally.
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Cook 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.
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Serve curry:
Remove cinnamon stick. Roughly chop the remaining 1/4 cup almonds.
Fill the curry with rice in small bowls and garnish with almonds and coriander before serving.
| nutritional information (per serving) | |
|---|---|
| 308 | calories |
| 15g | Fat |
| 40g | carbohydrates |
| 10g | protein |
