Broccoli Potato Curry
This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes!
Servings 4 people
Calories 74kcal
Equipment
- Non-stick sauce pan (3-quart / 2.8 liter)
- Non-stick saucepan with lid (10-inch / 26 cm)
Ingredients
- 2 oz Potatoes
- 7 oz Broccoli
- 2 oz Green peas
- 2 oz Leek or onion
- 1 Tbsp Vegetable oil
- 1+½ tsp Garam masala
- 1+½ tsp Turmeric
- 1 Tbsp Tomato paste
- 1 tsp Cilantro dried or fresh
- ½ tsp Ginger powder
- ½ tsp Cumin
- 1 cup Hot water
Instructions
- Cook broccoli florets and frozen green peas for 2-3 minutes separately in boiling water. Cool them down in cold water to stop overcooking. Drain them.
- Preheat a deeper pan to medium heat. Add olive oil and chopped leek, and cook them for 2 minutes.
- Add ginger, garam masala, cumin, turmeric, chili, and tomato paste. Stir well and cook for 2 minutes.
- Add 1-inch (25 mm) large diced potatoes. Mix well until you cover them with spices.
- Add hot water and season with salt and black pepper. Stir well and cook with the lid on for 10-12 minutes on low heat.
- Add pre-cooked broccoli, green peas, and cilantro leaves when the potatoes are almost ready. Stir gently and cook for another 2 minutes.
Notes
Indian spices work best when mixed with some heated oil. If you feel that the leeks have soaked up most of the oil, add some more before adding the spices.
I recommend pre-cooking the broccoli separately as it can easily fall apart if overcooked.
If your frozen green peas are pre-cooked, add them to the main dish at the last step.