Ingredients
1¼lbspotatoes,yukon gold or other golden
3big broccoli stalks,with fist sized crowns, or one larger melon sized crown
1fresh ginger,2 inches, peeled and coarsely chopped
1garlic clove,chopped
14oztomatoes,diced
¾cupwhole almonds,roasted, unsalted
½tspsalt,or more to taste
2tbspcanola oil
1tspground coriander
1tspground cumin
½tspred chili powder
½tspground turmeric
3cupsvegetable stock
1cinnamon stick
2tbspfresh cilantro,chopped, for garnish
3cupscooked rice,to serve
Preparation
Without peeling, cut the potatoes into half-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain.
Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into ¼-inch pieces. Cut the crown into florets about 3-inches long.
In a food processor or blender, combine the ginger, garlic, tomatoes, half a cup of the almonds and salt. Pulse the mixture until it is smooth.
In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
Add the pureed tomato mixture to the pot with the spices. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.
Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.
Remove the cinnamon stick. Coarsely chop the remaining almonds.
Ladle the curry into bowls with rice and garnish with almonds and cilantro. Enjoy!
