Curry with Potatoes, Cauliflower and Broccoli
- 1 small Cauliflower (500 grams)
- 1 Romanesco broccoli
- 300 grams waxy potatoes
- 2 shallots
- 3 garlic
- 15 grams fresh ginger
- 2 tablespoons sesame oil
- 1 teaspoon Indian Curry powder
- 1 teaspoon ground Cumin
- 1 teaspoon ground cilantro
- ½ teaspoon Chili powder
- 1 teaspoon sweet ground paprika
- 1 pinch cinnamon
- 400 milliliters Vegetable broth
- 250 milliliters Coconut milk
- 2 tablespoons unsalted Peanuts
- brown sugar
- 1 tablespoon Lime juice
- coarsely chopped parsley (to sprinkle)
Rinse the cauliflower and romanesco broccoli, divide into florets, and chop the stems into small pieces. Peel the potatoes and cut into about 3 cm (approximately 2 inch) cubes. Peel the shallots, garlic and ginger, and finely chop.
Heat the sesame oil in a wide saucepan and lightly fry the curry powder, ground cumin, coriander, chile powder, paprika and cinnamon. Add the shallots, the garlic and ginger and saute briefly. Add the potatoes and pour the vegetable broth and coconut milk. Cover the saucepan with lid and simmer for about 5 minutes over low heat, stirring occasionally. Add the cauliflower and broccoli, and simmer together for about 10 minutes over very low heat. Add the peanuts and simmer for another 5 minutes.
Season the curry to taste with salt, brown sugar and lime juice. Serve sprinkled with parsley.