Potato and Broccoli Curry

Potato and Broccoli Curry

This is an easy, satisfying curry – perfect for a midweek easy meal. To make this quick and easy I use frozen broccoli and prepare all the spices and curry while I par-boil the potatoes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 6 medium white potatoes quartered
  • water
  • 1 tsp salt
  • 1 tbsp oil (we use extra virgin olive oil)
  • 1 white onion roughly chopped
  • 1 tbsp mustard seeds
  • 4 green cardemom bashed
  • 2/3 green chillies chopped
  • 5 cloves garlic chopped
  • 1 thumbsize piece ginger grated
  • 400 grams frozen broccoli (you can use fresh if preferred)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp fenugreek powder (optional)
  • 1 tin chopped tomatoes
  • 100 ml vegetable stock (use more or less as required for thickness – we like it quite thick)
  • 1 cup frozen peas
  • salt and pepper to taste
  • handful chopped coriander


  • Boil the potatoes for 10 minutes with the salt until just soft and drain.
  • While the potatoes are boiling, heat the oil in a heavy-bottomed large pan and fry the onion, mustard seeds and cardemom for 5 minutes.
  • Add the chillies, garlic, ginger, broccoli, cooked potatoes and all the ground spices and fry for a further 2 minutes.
  • Add the tomatoes and stock and cook for 10-15 minutes until the broccoli is cooked through.
  • 2 minutes before the end, add the peas.
  • Add salt and pepper to taste and garnish with coriander.

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