Potato and Broccoli Curry Recipe (Vegan)

This weeknight easy vegan potato and broccoli curry uses ground almonds for a creamy sauce without the cream. Prepped and ready to eat in about 40 minutes.

By
Sheryl Julian
Sheryl Julian
Sheryl Julian
Sheryl Julian was the Food Editor, reporter, stylist, and recipe developer for The Boston Globe for 30 years. She teaches food journalism at Boston University in the Masters in Gastronomy program.
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Updated June 07, 2022
Sheryl Julian
Potato Broccoli Curry

Simply Recipes / Sheryl Julian

Years ago, when I asked my friend Arthi for her favorite curry recipe, she gave me this sauce, which she adjusted to make what I call her “supermarket” version. That meant I could grab the ingredients at my local market without a special trip to her Indian grocery.

I love this sauce! It’s rich, but there’s no cream. It’s spicy, but not too hot. When it’s done cooking, you want to eat it with a spoon.

Easy Potato Broccoli Curry recipe
Sheryl Julian

A Chicken Curry Made Vegan

Arthi comes from Madras, in the south of India. Her original recipe contained chicken, but I use the sauce with all kinds of vegetables.

Since I adore potatoes in curry, I've used them in today's version, along with some broccoli for crunch and color. You can also switch up the vegetables I've used here with carrots, peas, cauliflower, or any other favorite.

Purée Almonds for a Rich, Dairy-Free Sauce

The secret to the creamy sauce without the cream is almonds, which are ground in a food processor with canned tomatoes and ginger. After you mellow the spices in oil, stir the pureed mixture into the pan. Add vegetable stock, and let everything simmer briefly.

potatoes tomatoes broccoli vegetables for vegan curry
Sheryl Julian

Then, add the vegetables (steam the potatoes first or they’ll soak up all your sauce!), and simmer again. Don’t throw away your broccoli stems; they’re a tender and deliciously crunchy addition to this curry.

I make a big pot of basmati rice while the gingery sauce is cooking and the kitchen smells divine from all the aromas. Sprinkle the curry with chopped roasted almonds and cilantro and you have bowls loaded with flavor and lots of texture.

Vegan Curry
Sheryl Julian

5 Vegetarian Recipes for Curry Lovers

From the Editors Of Simply Recipes

Potato and Broccoli Curry Recipe (Vegan)

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 to 6 servings

If you don't already have rice prepared, begin cooking a pot before you start making this recipe, so that it's ready by the time you're ready to serve.

Ingredients

  • 3 large (1 1/4 pounds, 670g) Yukon Gold or other golden potatoes

  • 3 big stalks broccoli with fist-sized crowns, or 1 larger melon-sized crown

  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped

  • 1 clove garlic, chopped

  • 1 (14- to 16-ounce) can diced tomatoes

  • 3/4 cup roasted unsalted whole almonds

  • 1/2 teaspoon salt, or more to taste

  • 2 tablespoons canola oil

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon ground turmeric

  • 3 cups vegetable stock

  • 1 stick cinnamon

  • 2 tablespoons chopped fresh cilantro, for garnish

  • 2 to 3 cups cooked rice, to serve

Method

  1. Prepare the potatoes:

    Without peeling, cut the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain.

    When done, the potatoes should be firm, but tender and easily pierced with a fork.

    Potato Broccoli Vegan Curry
    Sheryl Julian
  2. Prepare the broccoli:

    Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into 1/4-inch pieces. Cut the crown into florets about 3 inches long.

    how to prepare Broccoli for Curry
    Sheryl Julian
  3. Make the sauce:

    In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until smooth.

  4. Cook the spices:

    In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chile powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.

  5. Simmer the sauce:

    Add the puréed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. Cook, stirring, for 2 minutes.

    Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.

  6. Cook the vegetables:

    Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.

    Easy Potato Broccoli Curry
    Sheryl Julian
  7. Serve the curry:

    Remove the cinnamon stick. Coarsely chop the remaining 1/4 cup almonds.

    Ladle the curry into bowls with rice and garnish with almonds and cilantro before serving.

Nutrition Facts (per serving)
308 Calories
15g Fat
40g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 308
% Daily Value*
Total Fat 15g 19%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 742mg 32%
Total Carbohydrate 40g 14%
Dietary Fiber 10g 34%
Total Sugars 6g
Protein 10g
Vitamin C 86mg 430%
Calcium 141mg 11%
Iron 4mg 20%
Potassium 1214mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.