Potato And Broccoli Curry Recipe Vegan

POTATO CURRY

Steps:

• In a small bowl: whisk together the turmeric, cumin, curry powder, garam masala and salt. Set aside.
• In a large skillet: warm two tablespoons of oil over a medium heat. Add the potatoes and cook 1 minutes, coating in oil. Cover with a fitted lid and cook about 8-10 minutes. Remove the lid every few minutes to stir the potatoes.
• Stir in the broccoli. Cover with the lid again and let cook another 4 minutes.
• Add 1 tablespoon of the spice mixture to broccoli and potatoes. Cook another 2 minutes, uncovered. Stir to keep the potatoes from burning. If the pan starts to look too dry, add a tablespoon of water to the pan. Remove the potatoes and broccoli from the pan. Set aside in a large bowl or plate.
• Deglaze the pan if needed: Add a tablespoon of water to pan while it's hot. Use a wooden spoon to scape off the burnt on bits. Cook on high until the water has evaporated,
• Add the remaining two tablespoons of oil to the same pan. Add the onions, garlic, ginger and chili. Cook about 4-5 minutes until the onions begin to soften.
• Stir in the chopped tomatoes and remaining spice mixture. Add the water and cook on medium-high for about 7-10 minutes until the tomatoes have broken down and a thick sauce has formed.
• Mix in the lemon juice. Add the potatoes and broccoli back to the pan. Give everything a good stir and cook another 2-3 minutes.
• Taste and season with salt and pepper as needed.
• Serve over a bed of rice and enjoy.

POTATO AND BROCCOLI CURRY RECIPE (VEGAN)

Steps:

• 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.
• 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.
• 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.
• 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.