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Ingredients
Curry with Potatoes, Cauliflower and Broccoli
- Ingredients
- 1 small Cauliflower (16-18 ounces)
- 1 head Romanesco broccoli
- 10 ozs waxy potatoes
- 2 shallots
- 3 garlic cloves
- ½ oz fresh ginger
- 2 Tbsps sesame oil
- 1 tsp Indian Curry powder
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- ½ tsp Chili powder
- 1 tsp sweet ground paprika
- 1 pinch cinnamon
- 14 ozs Vegetable broth
- 8 ozs Coconut milk
- 2 Tbsps unsalted Peanuts
- salt
- brown sugar
- 1 Tbsp Lime juice
- coarsely chopped parsley or cilantro (to sprinkle)
Rinse the cauliflower and romanesco broccoli, divide into florets, and chop the stems into small pieces. Peel the potatoes and cut into 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 or cilantro.