INGREDIENTS
(serves 4)
600 g of potatoes, peeled and diced
500 g of broccoli, cut into florets
25 g of sliced almonds
3 tbsp of sunflower oil
1 courgette, trimmed and finely sliced
1 onion, finely diced
1 garlic clove, crushed
1 red chilli, sliced
1 red pepper, deseeded and sliced
400 ml of vegetable stock
400 ml of can coconut milk
2 tsp of garam masala
1 tsp of turmeric
1 tsp of yellow curry paste
2 tbsp of cornflour
METHOD
Cook the potatoes and broccoli in separate pans of boiling, salted water for 3-4 mins then drain. Meanwhile, toast the almonds in a saucepan without oil for 1-2 mins until golden then remove from the pan. Add the oil to the pan, followed by the courgette and potatoes and sauté for 3-4 mins.
Add the onion, garlic, chilli, broccoli and pepper to the pan and continue to cook for a further 3-4 mins. Pour in the stock and coconut milk then stir in the garam masala and turmeric. Stir in the curry paste and cook for 6-7 mins. Mix the cornflour with a little water then stir into the pan. Simmer for 203 mins until thickened. Divide the curry between 4 bowls then sprinkle with almonds and serve.
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