Indian-Inspired Broccoli Potato Curry
Equipment
- Large non-stick frying pan or skillet
- knife
- Cutting board
Ingredients
- 1 lb. broccoli florets
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin seeds
- 1 tomato diced
- 1 potato cooked and cubed
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a large non-stick frying pan or skillet over medium heat.
- Add the cumin seeds to the pan and fry for about 1 minute until they begin to sizzle.
- Stir in the diced tomato, ginger paste, and garlic paste.
- Cook for about 3-4 minutes until the tomatoes start to soften.
- Add the cooked potato cubes, broccoli florets, turmeric powder, chili powder, salt, and half a cup of lukewarm water to the pan.
- Stir well to combine all ingredients.
- Cover the pan and cook on medium-low heat for about 15 minutes, or until the broccoli is tender and cooked through, stirring occasionally.
- Once cooked, remove the pan from heat.
- Garnish with fresh cilantro/coriander leaves.
- Serve hot, accompanied by rice or naan bread if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this aromatic and flavorful Broccoli Potato Curry with a medium-bodied white wine such as Riesling or Gewürztraminer. The slight sweetness and fruity notes of these wines will complement the spices in the curry. Alternatively, you can enjoy it with a light-bodied red wine like Pinot Noir for a delightful contrast.Nutritional Information
Calories: 160 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 5 g | Fiber: 6 g | Sugar: 4 g