Lately, the broccoli has been looking really good at the store. I bought a bunch and decided to make this curried stir-fry with potatoes and shiitake mushrooms. It’s one of my favorite dishes! Crispy potatoes, “meaty” slices of mushrooms, sundered tomatoes and bright green broccoli seasoned generously with an Indian style curry powder. What’s not to like!
This meal is quick and easy to prepare, doesn’t create a big mess in the kitchen, and is surprisingly tasty. Pair it with some plain or mango yoghurt and perhaps a dal for a special meal, or simply eat it by itself. Either way, you can’t go wrong!
The recipe comes from a fabulous cookbook by Marie Simmons and is titled “Fresh and fast vegetarian”. Check it out at your local library. This book is full of great dinner ideas.
Since I love hot and spicy food, I used a hot South Indian Madras curry powder for this. If you don’t like it hot, use a mild curry powder. The stir-fry will be just as good, just milder. You could also substitute a pound of baby spinach or baby kale for the broccoli. Just add it at the very end, so the greens stay bright green and are just barely wilted.
Give this a try and let me know how it turned out!
Here’s the recipe:
- 4 to 5 cups broccoli florets
- sea salt
- 1/2 cup sliced almonds
- olive oil
- 3 to 4 cups washed and diced yellow potatoes (raw)
- 2 cups sliced shiitake mushrooms, stems removed
- 1 onion, peeled and chopped
- 3/4 cup sun-dried tomatoes in olive oil, drained and chopped into pieces
- 2 to 3 tablespoons Madras curry powder
- a clove or two of garlic
Bring a large pot of water to a boil.
Add the broccoli florets and a teaspoon of salt.
Cook for about 2 to 3 minutes until barely tender and bright green.
Then drain the broccoli and immediately rinse under cold water.
Set aside in a colander.
Toast the sliced almonds in a small skillet over medium heat.
Heat a large wok or heavy frying pan and add a little olive oil.
Add the onions and a pinch of salt.
Sauté until the onion is starting to get fragrant and a little brown.
Next, add the cubed potatoes.
Cook over medium high heat for about 10 to 15 minutes.
When the potatoes start to get tender, add the shiitake mushrooms,
sun-dried tomatoes and curry powder.
Keep stirring and cooking until everything is cooked through,
and the potatoes are starting to get crispy and brown.
Lastly, add the drained broccoli and the minced garlic.
Taste to see if it needs more salt and/or curry powder.
Stir-fry a few more minutes until everything is piping hot.
Sprinkle with the toasted almonds and serve.