Indian vegetable curry with potatoes

Name: Indian vegetable curry with potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 500 g Broccoli; 7-10 Tbsp Salt; 1 (approx. 200 g) Courgette; 1 Garlic clove; 1 Onion; 1 red chilli pepper; 1 red pepper; 25 g flaked almonds; 3 TABLESPOONS Oil; 400 ml Vegetable broth; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Pepper; 2 TEASPOONS Garam Masala; 1 TEASPOON Turmeric; 1 TEASPOON yellow curry paste; 2 TABLESPOONS sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
500 g Broccoli
7-10 Tbsp Salt
1 (approx. 200 g) Courgette
1 Garlic clove
1 Onion
1 red chilli pepper
1 red pepper
25 g flaked almonds
3 TABLESPOONS Oil
400 ml Vegetable broth
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Pepper
2 TEASPOONS Garam Masala
1 TEASPOON Turmeric
1 TEASPOON yellow curry paste
2 TABLESPOONS sauce thickener

Directions

1
Peel, wash and dice the potatoes. Clean, wash and cut broccoli into florets. Pre-cook potatoes and broccoli in boiling salted water for about 3 minutes. In the meantime wash the zucchini and cut them into thin slices.
2
Carefully drain the potatoes and broccoli in a sieve. Peel garlic and onion and chop finely. Clean, wash and cut the chilli pepper into rings. Clean, wash and cut the bell peppers into strips.
3
Roast the almonds in a pan without fat, take them out. Heat the oil in a wide saucepan. Fry the zucchini and potatoes for about 3 minutes, turning. Add garlic, onion, chilli, broccoli and paprika and fry for another 3 minutes.
4
Deglaze with broth and coconut milk. Season with salt, pepper, garam masala and turmeric. Mix in curry paste and simmer for about 6 minutes. Stir in sauce thickener and bring to the boil briefly. Arrange in bowls and sprinkle with flaked almonds.