RECIPE: Indian Vegetable Curry With Broccoli And Courgette

Indian Vegetable Curry With Broccoli And Courgette Recipe

indian-vegetable-curry-broccoli-courgette

by Contributor |
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Indian Vegetable Curry With Broccoli And Courgette
Indian Vegetable Curry With Broccoli And Courgette

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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