Aloo Broccoli Masala
- 35 min
- β β¬2.08
- 2 servings
- Easy
broccoli, chickpeas, and potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (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 over medium heat
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
Add mild curry powder, ground cumin and stir for just 30 seconds until fragrant; do not let it darken. Add potatoes, canned peeled tomatoes.
Tap water to the pot and stir well
Tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender, stirring occasionally.
Add broccoli
Add broccoli, 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
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished potatoes
Divide the finished potatoes, broccoli, chickpeas evenly between the servings and serve immediately.
