|Nutritional Guidelines (per serving)|
|Servings: 2 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a quick and easy vegetarian and vegan curry recipe using broccoli and potatoes cooked in an Indian-spiced tomato sauce mixture with classical Indian spices, including garam masala, cumin powder, chili powder, and cayenne pepper. It's all finished off with a touch of lemon juice to bring out all the flavors and make them pop.
With nothing more than vegetables, potatoes and plenty of Indian spices, this simple and healthy side dish is vegetarian, vegan, and gluten-free. Serve it alongside rice or any gluten-free grain such as quinoa or kaniwa for a simple gluten-free and vegan meal.
- 2 tomatoes (chopped small)
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- Optional: 1/4 teaspoon cayenne pepper (if you like a bit of heat!)
- 1 tablespoon safflower oil (or olive oil)
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 medium potato (chopped small)
- 1 head broccoli (chopped)
- 1 splash lemon juice (fresh)
- Garnish: fresh chopped cilantro
First, using a large fork, mash or blend together the chopped tomatoes, salt, garam masala, cumin, and chili powder until completely combined. You can also puree them together in a food processor if that's easier and faster for you, or, you can use a mortar and pestle if you happen to have one large enough.
Next, in a large skillet over medium heat, heat the safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.