Roasted Broccoli and Potato Curry

450 g potato, peeled and cut into 1-inch (2.5cm) dice
670 g broccoli florets, cut into bite-sized pieces
4 tbsp vegetable oil
1 tbsp garam masala, plus ½ teaspoon for extra seasoning
1 tsp salt
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
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

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.

Preheat the oven to 400°F (200°C).

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.

In the meantime, start making the tomato base. Heat the remaining 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, chili flakes, and turmeric; fry gently for 2 minutes.

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.

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 chili flakes.

from: theflexitarian.co.uk