Parsi-style Broccoli and Potato Curry

Ingredients

In this Parsi adaptation, we infuse the traditional Italian Zuppa di broccoli e patate with Parsi flavors and spices. The original dish is transformed into a rich and aromatic curry, incorporating Parsi spices such as turmeric, cumin, and coriander. The flavors are enhanced with the addition of tangy tamarind and creamy coconut milk, giving it a unique Parsi twist. We alse have the original recipe for Zuppa di broccoli e patate, so you can check it out.

• 2 cups (470ml) broccoli florets 2 cups (470ml) broccoli florets
• 2 medium-sized potatoes, peeled and cubed 2 medium-sized potatoes, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and sauté the chopped onions until golden brown.
2. 2.
   Add minced garlic and ginger paste, and cook for another minute.
3. 3.
   Add turmeric, cumin, coriander, and red chili powder. Stir well to combine the spices with the onion mixture.
4. 4.
   Add the broccoli florets and cubed potatoes to the pan. Mix well to coat them with the spices.
5. 5.
   Pour in the tamarind paste and coconut milk. Stir gently to combine all the ingredients.
6. 6.
   Cover the pan and let the curry simmer on low heat for about 15-20 minutes, or until the potatoes are tender.
7. 7.
   Season with salt according to taste.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Broccoli — To retain the vibrant green color and crispness of the broccoli, blanch it in boiling water for 2 minutes before adding it to the curry.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• Serve the Parsi-style Broccoli and Potato Curry with steamed rice or warm rotis for a complete meal.
• To make the curry more indulgent, you can add a dollop of ghee (clarified butter) before serving.

Serving advice

Serve the Parsi-style Broccoli and Potato Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or warm rotis for a satisfying meal.

Presentation advice

Present the Parsi-style Broccoli and Potato Curry in a vibrant serving dish, allowing the green broccoli and golden potatoes to shine through the rich curry sauce. Garnish with a sprinkle of fresh cilantro leaves for an added pop of color.