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Potato broccoli curry with chickpeas and coconut milk served in a bowl.

Potato and Broccoli Curry

A simple curry recipe made with potatoes, broccoli, chickpeas, and coconut milk. Vegan and healthy.
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Total Time: 37 minutes
Servings: 3

Ingredients

  • 1 small onion
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1-2 tsp yellow Thai curry paste
  • 1 ½ lbs potatoes 700 g net weight – no peel
  • 1 cup coconut milk
  • 2 ½ cups vegetable stock
  • 1 head of broccoli approx. 500 g gross weight – 18 oz
  • 9 oz canned chickpeas drained weight
  • salt, black pepper, chili powder

Instructions

  • Finely chop the onion and garlic clove. In a large pot, heat olive oil and sauté both ingredients. Add the Thai curry paste and cook briefly.
  • Peel and cube the potatoes. Stir into the pot and brown with the other goodies for a short while.
  • Now, pour in coconut milk and vegetable stock. Bring everything to a boil and place a lid on the pot.
  • Break the broccoli down by separating the florets from the stem. After about 5 minutes, transfer the florets to the pot and let everything simmer.
  • Rinse and drain the chickpeas and set them aside for a few minutes to dry off (or pat them dry with a paper towel). After another 5 minutes, add them to the pot as well.
  • Continue simmering for another 5-10 minutes, until the veggies are tender and the curry has thickened. Generously season to taste with the above-specified spices.

Notes

Check out my blog post further up for more tips and detailed information about the recipe.

Nutrition

Calories: 571kcal
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