Is there anything better than a piping hot bowl of curry on a cold and dreary day? We think not!
This fragrant broccoli and potato curry is so delicious and only requires 10 minutes of prep time - perfect for easy midweek meal dinners.
It's filled with new potatoes, hearty chickpeas, broccoli, and topped up with flavourful vegetable stock and simmered until tender and rich.
Serve with warm naan bread and a mango chutney and Greek yoghurt sauce on the side.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
310
Ingredients
For the spice mix
2tsp.
each cumin seeds and paprika
1tsp.
ground coriander
finely grated zest of ½ orange
For the curry
600g
new potatoes, cut into two-bite cubes
2Tbsp.
sunflower oil
2
onions, sliced
400g
can chickpeas, drained and rinsed
250ml
hot vegetable stock
150g
chopped broccoli
2Tbsp.
each mango chutney and Greek yogurt, mixed together
naan bread to serve
Directions
Step 1
Cook the potatoes in a pan of boiling, salted water for 5min, then drain.
Step 2
Meanwhile, grind the spice mix ingredients in a pestle and mortar with a good pinch of salt. Dry-fry the spice mix for 2-3min in a large frying pan, then add the sunflower oil and onions. Fry for 7-8min until soft and golden.
Step 3
Add the potatoes, chickpeas and stock. Season, then cook for 15-20min, adding broccoli for the last 4-5min. Serve with the mango chutney sauce and naan bread.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
