This vegan roasted broccoli and potato curry is doused in a creamy peanut butter sauce and seasoned with garam masala.
If you’re looking for a hearty vegetarian curry, try this flavourful broccoli and potato curry! Tender roasted potatoes and crunchy broccoli are simmered in a creamy peanut butter sauce, with added warmth from garam masala. Serve this delicious vegan dish over warm rice, topped with fresh coriander, peanuts, and extra chilli if desired.
Since embracing the flexitarian diet, I have become big fan of plant-based curries.
Broccoli is such a versatile ingredient that can be eaten raw, steamed, stir-fried, sauteed or roasted. Anti-inflammatory and with antioxidant properties, it is a nutritional powerhouse. You can find more recipe inspiration here.
Roasting the vegetables first intensifies the flavour of the broccoli and gives the potatoes a lovely bite.
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How to make this roasted broccoli and potato curry?
First, you will need to parboil the potatoes in boiling water so they can be roasted at the same time as the broccoli.
To give this dish some lovely flavours, the vegetables are then tossed in vegetable oil and garam masala before being roasted in the oven.
While the broccoli and potatoes are cooking, you can start preparing the tomato base for the sauce. The tomatoes are simmered with coconut milk, peanut butter, and chickpeas in a flavoursome base of sauteed onions, garlic, ginger, cumin, coriander, chilli flakes, and turmeric.
Once the vegetables are cooked, simply stir them carefully in the tomato sauce until combined and serve this curry straightaway with naan bread, fresh coriander, lime, peanuts, and some extra chilli flakes. Enjoy!
I hope you enjoy this vegan roasted broccoli and potato curry recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
Broccoli and Potato Curry Recipe [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 450 g potato, peeled and cut into 1-inch (2.5cm) dice
- 670 g broccoli florets, cut into bite-sized pieces
- 4 tbsp vegetable oil
- 1 tbsp garam masala
- 1 tsp salt
- 125 g onion, cut into ¼-inch (6mm) dice
- 3 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1/2 tsp ground turmeric
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 60 g smooth peanut butter
- 400 g can chickpeas, drained
- lime juice to taste
- salt & pepper
- 1/2 tsp garam masala (optional)
TOPPINGS
- Naan bread
- Small bunch of fresh coriander
- Lime
- Salted peanuts
- crushed chilli flakes
Instructions
- Fill a medium saucepan half-way with water and bring to a boil. Once at a boil, salt the pan of water and add the potatoes. Parboil for 3 to 4 minutes, or until you can easily insert a knife into the potatoes and feel that they start to soften. When done, drain the potatoes and set aside.450 g potato, peeled and cut into 1-inch (2.5cm) dice
- Preheat the oven to 200°C (400°F).
- Toss the potatoes and broccoli in 2 tablespoons of vegetable oil, garam masala, and salt and coat the vegetables evenly. Spread on an oven tray and roast for 15 to 20 minutes, or until tender and browned. When done, switch off the oven and keep the vegetables inside until the tomato base is ready.670 g broccoli florets, cut into bite-sized pieces, 4 tbsp vegetable oil, 1 tbsp garam masala, 1 tsp salt
- In the meantime, start making the tomato base. Heat the remaining some vegetable oil in a large saucepan over medium heat and fry the onion gently until it starts to soften, about 6 to 8 minutes. Add the garlic, ginger, cumin, coriander, chilli flakes, and turmeric; fry gently for 2 minutes.125 g onion, cut into ¼-inch (6mm) dice, 3 garlic cloves, minced, 1 tbsp finely grated fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli flakes, 1/2 tsp ground turmeric
- Stir in the tomatoes, coconut milk, peanut butter, and chickpeas until well combined. Season to taste with lime juice and salt and ½ teaspoon garam masala and simmer gently together for 6 to 8 minutes.400 g can chopped tomatoes, 400 ml can coconut milk, 60 g smooth peanut butter, 400 g can chickpeas, drained, lime juice to taste, salt & pepper, 1/2 tsp garam masala (optional)
- Using a wooden spoon, stir in the roasted potatoes and broccoli carefully in the tomato sauce until combined.
- Serve with naan bread, fresh coriander, lime, peanuts, and crushed chilli flakes.Naan bread, Small bunch of fresh coriander, Lime, Salted peanuts, crushed chilli flakes
Nutrition
Find this recipe online:
Broccoli and Potato Curry Recipe [vegan]
https://theflexitarian.co.uk/recipe-items/roasted-broccoli-and-potato-curry-vegan/
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Frequently Asked Questions about this broccoli and potato curry
You could freeze it but I do not recommend it as the texture of the vegetables may change when thawed. It’s best to consume this curry fresh or refrigerate leftovers for a few days.
Store leftover curry in an airtight container in the fridge. It can be reheated in a microwave or on the stovetop.
This curry goes well with rice, naan, roti, or any flatbread. It can also be served with a side of yoghurt or a cucumber salad.
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