While we are supposedly in spring, the last few days have not been very spring-like at all and I have been envying several friends and family who have taken themselves to places tropical and keep
posting pics of beaches, water and drinking champagne and
cocktails under sunny skies!
It’s that time of year when the spring vegetables aren’t quite
available and most of the winter ones are just about finished, but broccoli seems to be plentiful and on special.
I always enjoy a vegetable curry and one seemed just right for this cooler weather, so taking advantage of the lovely broccoli and using a couple of the last parsnips of the season which were languishing in the vegetable drawer I came up with this warming dish with just a hint of chilli and, of course, a heap of coriander!
Broccoli, Pea & Potato Curry
Carrots can be used instead of parsnips and cauliflower instead of
broccoli – use whatever vegetables are in-season and best priced.
I haven’t given a measurement for the curry leaves, I use what I call a pluck – that’s how much you pick up between your thumb and middle
finger – less than a handful, but considerably more than a pinch. For more information about curry leaves see a previous post for Cauliflower and Potato Curry.
Canned diced tomatoes can be used instead of cherry tomatoes – the only reason they are used here is because I opened the wrong can by
mistake – but having said that they do look attractive.
2 tbsp oil
1 large red onion, chopped
1 tsp grated fresh ginger
2 cloves garlic, chopped
2 Bird’s eye chillies, sliced, or to taste
2 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric powder
dried curry leaves
2 medium potatoes, cut into chunks
2 medium parsnips, sliced
400g can cherry tomatoes
1 head broccoli, cut into florets
1 cup frozen peas
1 bunch coriander, leaves roughly chopped
1 Place oil, onion, ginger and garlic in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add chillies, ground coriander, cumin, turmeric and curry leaves and cook, stirring, for 1-2 minutes or until fragrant.
2 Add potatoes and parsnips and stir to coat with spice
mixture. Add tomatoes and enough water to just cover the potatoes and parsnips. Cover, bring to simmering and simmer, stirring
occasionally, for 10 minutes or until potatoes are just tender.
3 Add broccoli and peas, bring back to simmering and cook, stirring occasionally, for 10 minutes longer or until vegetables are tender. Season to taste with salt. Stir in most of the chopped
coriander reserving a little to garnish, if desired.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other vegetable curries you might like to try: