This is a mild vegetable curry. You can add heat if you want, but I like it for its mild and subtle flavors. It’s easy to prepare and I like to serve it as a side to lamb. Many would also serve it as a vegetarian main course.
|Degree of Difficulty|
- 2-3 tbspn olive oil
- 1 medium sweet onion cut into slices
- 2 cloves garlic grated
- 1 tspn grated ginger
- 2 medium white potatoes skin on, cut into wedges
- 8-10 florets broccoli
- 6-8 cherry tomatoes cut in half
- 1 tspn cumin seeds
- 1/2 tspn fenugreek seeds (optional)
- 1/2 tspn coriander powder
- 2 tspn garam masala
- 1/2 tspn chili powder
- 1/2 lime juice of 1/2 lime
- kosher salt to taste
- Gather all ingredients before starting recipe.
- Cut wedges from two medium potatoes, wash and cover with water in a medium sauce pan. Bring to a boil, reduce slightly and cook for about 15 minutes, or until the potatoes are firm tender. Drain and set aside.
- Add oil to a medium skillet and heat over medium heat. Add spices, stir to combine and cook until slightly fragrant, 1-2 minutes.
- Peel and slice one medium onion and add to the spices. Add grated garlic and ginger and cook until the onions become soft, about 5-6 minutes.
- Slice 8-10 cherry tomatoes in half and add to onions and cook until the tomatoes become soft, but still hold their shape, about 5 minutes.
- Add cooked potatoes to onions, season and stir to combine.
- Separate 6-8 florets from a head of broccoli, rinse under cold water, cover with cling wrap and microwave on high for 2-3 minutes or until tender. Drain broccoli, squeeze the juice of a half of lime over the vegetables and toss with potato onion mixture.