Aloo Broccoli Masala

Name: Aloo Broccoli Masala
Total time: 35 min
Yield: 2
Cuisine: Indian-inspired
Ingredients: 300 g broccoli; 200 g chickpeas; 420 g potatoes; 20 g rapeseed oil; 100 g onion; 8 g mild curry powder; 5 g ground cumin; 4 g iodised salt; 2 g black pepper; 300 g canned peeled tomatoes; 320 ml tap water

35 min
≈ €2.08
2 servings
Easy

Main ingredients: broccoli, chickpeas, potatoes, and onion. Allow about 35 minutes for 2 servings.

Calories508.8 kcal

Protein19.5 g

Fat14.4 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Equipment

stove

Prepare

Wash potatoes

Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice.

Cook

Peel and halve onion

Peel and halve onion, then finely dice. Wash broccoli and cut into 2 cm florets.

Peel the stalk and finely dice it

Peel the stalk and finely dice it. Drain chickpeas in a sieve, rinse and drain thoroughly.

Heat rapeseed oil in a large pot

Heat rapeseed oil in a large pot over medium heat; add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned. Lower the heat.

Add mild curry powder and ground cumin

Add mild curry powder and ground cumin and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add potatoes, canned peeled tomatoes and tap water to the pot and stir well.

Bring to the boil

Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender, stirring occasionally.

Add broccoli and chickpeas to the pot

Add broccoli and chickpeas to the pot and stir well. Bring to the boil, then cover and simmer gently for 7 minutes until the firm ingredients are tender, stirring occasionally.