Potato and Broccoli Curry

Ingredients

• 3 large Yukon Gold or other golden potatoes
• 3 big stalks broccoli with fist-sized crowns, or one larger melon-sized crown
• 1 piece fresh ginger, peeled and coarsely chopped
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 3/4 cup roasted unsalted whole almonds
• 1/2 teaspoon salt, or more to taste
• 2 tablespoons canola oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ground turmeric
• 3 cups vegetable stock
• 1 stick cinnamon
• 2 tablespoons chopped fresh cilantro, for garnish
• 2 to 3 cups cooked rice, to serve
• Dutch oven, or other large, heavy pot with a lid
• Food processor or blender

Directions

1. Leave the skins on the potatoes and cut them into 1/2-inch cubes. Set them in a vegetable steamer over boiling water, cover tightly, and steam for 10 minutes. They’re ready when they’re still holding their shape but tender enough to pierce easily with a fork. Drain them.
2. Trim the broccoli stems away from the crown. With a paring knife, peel off the tough outer layer from the stems, then slice the stems into 1/4-inch pieces. Cut the crown into florets about 3-inches long.
3. In a food processor or blender, add the ginger, garlic, tomatoes, 1/2 cup of the almonds, and salt. Keep the remaining 1/4 cup almonds aside for the garnish. Pulse everything until the sauce is smooth.
4. Warm the canola oil in a Dutch oven or another large, heavy pot with a lid over medium heat. Stir in the chili powder, coriander, cumin, and turmeric, and let the spices cook for 1 minute, stirring, until they smell toasty and fragrant.
5. Pour the tomato puree into the pot with the spices, stepping back a bit because it may splutter when it hits the pan. Stir and cook for 2 minutes. Add the stock and the cinnamon stick, then bring everything to a boil. Let it simmer uncovered for 10 minutes, stirring now and then.
6. Add the potatoes and broccoli to the sauce and bring it back to a boil. Cover the pot and simmer for 8 minutes, until the vegetables are tender when you test them with a skewer.
7. Take out the cinnamon stick. Roughly chop the remaining 1/4 cup almonds. Spoon the curry into bowls with rice, then finish with the chopped almonds and cilantro.