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🍽️ Creamy Broccoli and Potato Curry

392 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the ginger root and the garlic cloves.
  2. 2. Halve the onion and remove the outer skin.
  3. 3. Peel the carrots and cut off the ends.
  4. 4. Slice the carrots into thin rounds.
  5. 5. Peel the potatoes and wash them thoroughly.
  6. 6. Cut the potatoes into cubes of about 2 cm.
  7. 7. Wash the bell pepper and remove the stem and seeds.
  8. 8. Cut the bell pepper into thin strips.
  9. 9. Wash the broccoli and divide it into small florets.
  10. 10. Place the ginger, garlic, and onion into the mixing bowl.
  11. 11. Chop the ingredients for 6 seconds on speed 8.
  12. 12. Use a spatula to push the pieces down from the sides of the bowl.
  13. 13. Add oil and curry powder.
  14. 14. Sauté the mixture for 3 minutes without the measuring cup on the sauté setting.
  15. 15. Add the potatoes and carrots.
  16. 16. Sauté the vegetables for another 2 minutes on the sauté setting.
  17. 17. Deglaze the curry with vegetable broth and coconut milk.
  18. 18. Simmer the curry for 15 minutes on speed 1, 100 °C, counter-clockwise, with the lid on.
  19. 19. Heat a frying pan without fat on medium to high heat.
  20. 20. Roast the cashew nuts for about 2 to 3 minutes.
  21. 21. Wash the coriander and shake it dry.
  22. 22. Finely chop the coriander.
  23. 23. Halve the lime and squeeze out the juice.
  24. 24. Add the broccoli and bell pepper to the curry.
  25. 25. Cook the curry for another 10 minutes on speed 1, 100 °C, counter-clockwise.
  26. 26. Season the curry with lime juice, sugar, salt, and chili.
  27. 27. Serve the curry in bowls.
  28. 28. Garnish the dish with the roasted cashew nuts and coriander.
  29. 29. Stir 1 teaspoon of starch into 2 teaspoons of cold water until smooth.
  30. 30. Mix the starch solution into the curry and bring it to a brief boil.

Nutrition per serving