Roasted Broccoli and Potato Curry- The Flexitarian

Fill a medium saucepan half-way with water and bring to a boil. Once at a boil, salt the pan of water and add the potatoes. Parboil for 3 to 4 minutes, or until you can easily insert a knife into the potatoes and feel that they start to soften. When done, drain the potatoes and set aside.

450 g potato, peeled and cut into 1-inch (2.5cm) dice

Preheat the oven to 200°C (400°F).

Toss the potatoes and broccoli in 2 tablespoons of vegetable oil, garam masala, and salt and coat the vegetables evenly. Spread on an oven tray and roast for 15 to 20 minutes, or until tender and browned. When done, switch off the oven and keep the vegetables inside until the tomato base is ready.

670 g broccoli florets, cut into bite-sized pieces, 4 tbsp vegetable oil, 1 tbsp garam masala, 1 tsp salt

In the meantime, start making the tomato base. Heat the remaining some vegetable oil in a large saucepan over medium heat and fry the onion gently until it starts to soften, about 6 to 8 minutes. Add the garlic, ginger, cumin, coriander, chilli flakes, and turmeric; fry gently for 2 minutes.

125 g onion, cut into ¼-inch (6mm) dice, 3 garlic cloves, minced, 1 tbsp finely grated fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli flakes, 1/2 tsp ground turmeric

Stir in the tomatoes, coconut milk, peanut butter, and chickpeas until well combined. Season to taste with lime juice and salt and ½ teaspoon garam masala and simmer gently together for 6 to 8 minutes.

400 g can chopped tomatoes, 400 ml can coconut milk, 60 g smooth peanut butter, 400 g can chickpeas, drained, lime juice to taste, salt & pepper, 1/2 tsp garam masala (optional)

Using a wooden spoon, stir in the roasted potatoes and broccoli carefully in the tomato sauce until combined.

Serve with naan bread, fresh coriander, lime, peanuts, and crushed chilli flakes.

Naan bread, Small bunch of fresh coriander, Lime, Salted peanuts, crushed chilli flakes