Broccoli and potato curry
Potatoes and broccoli in a mild passata and coconut sauce. Plain, comforting and quick, and a good one for children or for a night when you want something calm.
- Time
- 35 min
- Serves
- 2
- Kind
- Curry
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder.
Method
- Cut the potatoes into 1.5 cm cubes. Cut the broccoli into small florets and slice the stem thinly. Chop the onion finely, crush the garlic and grate the ginger.
- Rinse the rice in a sieve and tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off and leave it covered.
- Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic, ginger, curry powder and turmeric for 1 minute.
- Add the potatoes, passata, coconut milk and 150 ml of water. Cover and simmer for 12 minutes.
- Add the broccoli, put the lid back on and cook for 5 to 6 minutes, until the potatoes are tender and the broccoli is bright green and just soft.
- Season with salt and black pepper.
- Fluff the rice with a fork and serve the curry on top.
Tip Do not throw the broccoli stem away. Sliced thinly it cooks in the same time as the florets and tastes sweeter.
Per portion
| Energy | 743 kcal |
| Protein | 20 g |
| Carbohydrate | 105 g |
| of which sugars | 15 g |
| Fat | 26 g |
| of which saturates | 16 g |
| Fibre | 12 g |
| Salt | 0.22 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- broccoli1
- potatoes300 g
- onion1
- garlic2 cloves
- ginger15 g
- curry powder2 tsp
- turmeric1 tsp
- passata200 g
- coconut milk½ tin
- rice150 g
- olive oil1 tbsp
