Potato and broccoli curry

Ingredients for 4 servings:

• 800 g potatoes, diced
• 1 bell pepper(s)
• 200 g chickpeas
• 2 cloves garlic
• 2 shallots
• 1 broccoli
• 250 ml vegetable stock
• 200 ml coconut milk
• 100 g curry paste, yellow
• 1 tsp salt
• 400 g tomatoes, chopped
• some pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan and balanced

Wash, peel, and cut the potatoes into bite-sized pieces. Separate the broccoli into florets, wash, and set aside. Wash, deseed, and slice the bell peppers. Peel the garlic and both shallots and finely dice them. Add olive oil to a sufficiently large, deep pan and sauté the garlic and shallots until translucent. Add the potatoes and fry briefly. Season with salt and pepper and stir in the curry paste. Roast briefly and deglaze with the vegetable stock, coconut milk, and chopped tomatoes. Cover and simmer over medium heat for 10 minutes. Once the time is up, add the drained chickpeas, broccoli florets, and bell pepper strips. Simmer the dish for another 10 to 15 minutes over medium heat. Stir occasionally and season with salt and pepper before serving. Tip: I like to use Bamboo Garden’s yellow curry paste; its mild, light flavor goes perfectly with this dish.