Indian potato curry with broccoli, tomato and poppy seeds

Ingredients for 2 servings:

• 400 g waxy potatoes, peeled
• 200 g broccoli florets, small
• 60 g spring onions, cleaned
• 2 tomatoes, approx. 180 – 200 g
• 1 ½ tbsp, heaped butter
• 150 g yogurt
• 80 g water or broth
• ½ tbsp Madras curry powder
• ½ tsp cinnamon powder
• 1 tsp, heaped ginger, fresh, finely chopped
• some chili pepper(s), finely diced, or powder
• 2 tbsp blue poppy seeds

Instructions

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

A hearty vegetarian curry with a crunchy touch from the addition of poppy seeds.

Cut the potatoes into approximately 1 cm cubes. Briefly blanch the tomatoes, peel them, and dice them finely. Cut the spring onions, including the green parts, into approximately 2 cm long pieces. Heat a tablespoon of butter in a saucepan. Fry the potato cubes for about 3-4 minutes, stirring occasionally. Add the Madras curry and fry briefly. Deglaze with yogurt and water or stock. Add the cinnamon, ginger, and chili and simmer gently with the lid on for about 5-6 minutes. Add the broccoli and spring onions, cover, and simmer for another 5-6 minutes. Then stir in the diced tomatoes and return everything to the heat. Heat the rest of the butter in a small pan, add the poppy seeds, and toast until lightly foaming. Sprinkle the toasted poppy seeds over the potato curry and serve.