Curry with Potatoes, Cauliflower and Broccoli

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Average: 5 (2 votes)
(2 votes)
Curry with Potatoes, Cauliflower and Broccoli
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
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
salt
brown sugar
1 tablespoon Lime juice
coarsely chopped parsley (to sprinkle)
How healthy are the main ingredients?
potatoCoconut milksesame oilgingerCauliflowerCauliflower

Preparation steps

1.

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.

2.

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.

3.

Season the curry to taste with salt, brown sugar and lime juice. Serve sprinkled with parsley.