This weeknight easy vegan potato and broccoli curry uses ground almonds for a creamy sauce without the cream.
Prepped and ready to eat in about 40 minutes.
That meant I could grab the ingredients at my local market without a special trip to her Indian grocery.
Simply Recipes / Sheryl Julian
I love this sauce!
Its rich, but theres no cream.
Its spicy, but not too hot.
Sheryl Julian
When its done cooking, you want to eat it with a spoon.
A Chicken Curry Made Vegan
Arthi comes from Madras, in the south of India.
Her original recipe contained chicken, but I use the sauce with all kinds of vegetables.
Sheryl Julian
After you mellow the spices in oil, stir the pureed mixture into the pan.
Add vegetable stock, and let everything simmer briefly.
Then, add the vegetables (steam the potatoes first or theyll soak up all your sauce!
Sheryl Julian
), and simmer again.
Dont throw away your broccoli stems; theyre a tender and deliciously crunchy addition to this curry.
Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes.
Sheryl Julian
When done, the potatoes should be firm, but tender and easily pierced with a fork.
Cut the stems from the crown.
Use a paring knife to peel the tough outer skin from the broccoli stems.
Sheryl Julian
Slice the stems into 1/4-inch pieces.
Cut the crown into florets about 3 inches long.
Pulse the mixture until smooth.
Sheryl Julian
Add the chile powder, coriander, cumin, and turmeric.
Cook, stirring, for 1 minute until the spices are fragrant.
Cook, stirring, for 2 minutes.
Add the stock and cinnamon stick.
Bring to a boil.
Simmer uncovered, stirring occasionally, for 10 minutes.
Add the potatoes and broccoli to the sauce and bring to a boil.
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.
