in India

Potato and broccoli curry with coconut milk

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Ingredients for 4 servings:

  • 750 g potatoes
  • 500 g broccoli
  • 1 onion(s)
  • 2 tbsp oil
  • 1 tbsp curry paste, red
  • 1 can coconut milk (400 ml)
  • 400 ml vegetable stock
  • 100 g lentils, red
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash, peel, and dice the potatoes. Trim, wash, and cut the broccoli into florets. Peel and finely dice the onion. Heat the oil and briefly fry the onion and potatoes. Add the curry paste, coconut milk, and vegetable stock. Cover and simmer for about 10 minutes. Stir in the broccoli and lentils and simmer for another 10 minutes. Season the curry with salt.

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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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