in Recipes

Broccoli and potato curry

updated

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Ingredients for 3 servings:

  • 500 g broccoli
  • 500 g potatoes
  • 2 m.-sized onion(s)
  • 2 tbsp, leveled coconut oil, or whatever you prefer
  • 2 tbsp curry powder
  • 500 ml almond milk (almond drink) or other plant milk
  • 2 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, gluten-free, alkaline

Peel and dice the onions. Divide the broccoli into florets, peeling and finely chopping the stems if necessary. Peel and dice the potatoes. Heat the oil in a large nonstick pan and let the onions become translucent. Sprinkle the curry powder over the onions and stir until they begin to smell. Then add the broccoli and potatoes. Stir the bouillon powder into the almond milk and pour over the vegetables. Cover and simmer for about 5 minutes. Reduce the heat and cook uncovered until the onions are tender. For me, this is a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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