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
2 tsp. each cumin seeds and paprika
1 tsp. ground coriander
finely grated zest of 1/2 orange
For the curry
600 g new potatoes, cut into two-bite cubes
2 Tbsp. sunflower oil
2 onions, sliced
400 g can chickpeas, drained and rinsed
250 ml hot vegetable stock
150 g chopped broccoli
2 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
