Ingredients

  • 1 1/4 pounds potatoes (peeled and diced)
  • 2 cups broccoli florets (small)
  • 1/4 cup sliced almonds
  • 3 tablespoons vegetable oil
  • 1 zucchini (thinly sliced)
  • 1 onion (finely diced)
  • 1 clove garlic (crushed)
  • 1 jalapeño pepper (sliced)
  • 1 pepper (red bed, seeded and sliced)
  • 2 cups vegetable broth
  • 1 can light coconut milk (13.5 oz)
  • 2 teaspoons garam masala (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon yellow curry paste (or green)
  • 2 tablespoons cornstarch

Directions

  1. Cook the potatoes and broccoli in separate saucepans of boiling salted water for 3-4 mins. Drain well and set aside. Meanwhile, toast the almonds in a dry saucepan for 1-2 mins, stirring often, until golden. Remove from the pan. Add the oil to the pan and heat over medium heat. Add the potatoes and zucchini and cook for 3-4 mins.
  2. Add the onion, garlic, jalapeño, bell pepper and broccoli to the pan and cook for 3-4 mins. Pour in the broth and coconut milk, then stir in the garam masala and turmeric. Stir in the curry paste and cook for 6-7 mins. Mix the cornstarch with a little water, stir into the pan and simmer for 2-3 mins until thickened. Divide the curry among four bowls, sprinkle with the toasted almonds and serve.
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NutritionView more

520Calories
Sodium23%DV540mg
Fat57%DV37g
Protein16%DV8g
Carbs15%DV44g
Fiber36%DV9g

PER SERVING *

Calories520Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat22g110%
Trans Fat0g
Cholesterol0mg0%
Sodium540mg23%
Potassium1240mg35%
Protein8g16%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber9g36%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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