End of Summer Vegetarian Curry by @louloukitchen_

≈ 45 min

3 servings

🥦

1 head

Broccoli

🧅

1 medium onion

Onion

🧄

2 cloves

Garlic

🥔

400 g

Potatoes

🫘

150 g

Chickpeas

🍛

15 ml

Curry powder

🌶️

15 ml

Paprika

🧂

5 ml

Salt

🍅

15 ml

Tomato paste

🌾

3 g

Flour

🧀

15 g

Cream cheese

  1. Peel
    • potatoes

    Peel the potatoes and cut them into 2 cm cubes.

  2. Cut
    • broccoli
    • onion

    Cut the broccoli into small florets and finely chop the onion.

  3. Peel
    • garlic

    Peel the garlic cloves and finely chop them.

  4. Heat
    • olive oil
    • onion

    Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes.

  5. Add
    • garlic

    Add the chopped garlic and cook for 1 minute, stirring frequently.

  6. Stir
    • curry powder
    • Tomato paste

    Stir in the curry powder, paprika, salt, and tomato paste. Cook for 1 minute to toast the spices.

  7. Add
    • potatoes
    • Tomato paste

    Add the cubed potatoes and stir until they are coated in the spiced tomato mixture.

  8. Pour
    • water

    Pour in 120 ml water and cover the skillet. Simmer for 15 minutes, stirring once or twice.

  9. Add
    • broccoli
    • drained chickpeas
    • Potatoes

    Add the broccoli florets and drained chickpeas. Cover and cook until the potatoes and broccoli are tender, about 8 minutes.

  10. Sprinkle
    • all-purpose flour

    Sprinkle in the flour and stir until it thickens the cooking juices.

  11. Stir
    • cream cheese

    Stir in the cream cheese until the sauce is creamy. Simmer for 1 minute, then serve hot.

End of Summer Vegetarian Curry by @louloukitchen_

≈ 45 min

3 servings

🥦

1 head

Broccoli

🧅

1 medium onion

Onion

🧄

2 cloves

Garlic

🥔

400 g

Potatoes

🫘

150 g

Chickpeas

🍛

15 ml

Curry powder

🌶️

15 ml

Paprika

🧂

5 ml

Salt

🍅

15 ml

Tomato paste

🌾

3 g

Flour

🧀

15 g

Cream cheese

Preparation Steps

  1. Step 1/11

    Peel the potatoes and cut them into 2 cm cubes.

    🥔potatoes
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Cut the broccoli into small florets and finely chop the onion.

    🥦broccoli
    🧅onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Peel the garlic cloves and finely chop them.

    🧄garlic
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes.

    🫒olive oil
    🧅onion
    🥄wooden spoon

  5. Step 5/11

    Add the chopped garlic and cook for 1 minute, stirring frequently.

    🧄garlic
    🥄wooden spoon

  6. Step 6/11

    Stir in the curry powder, paprika, salt, and tomato paste. Cook for 1 minute to toast the spices.

    🍛curry powder
    🌶️paprika
    🧂salt
    🍅tomato paste
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/11

    Add the cubed potatoes and stir until they are coated in the spiced tomato mixture.

    🥔potatoes
    🥄wooden spoon

  8. Step 8/11

    Pour in 120 ml water and cover the skillet. Simmer for 15 minutes, stirring once or twice.

    💧water
    🥄wooden spoon

  9. Step 9/11

    Add the broccoli florets and drained chickpeas. Cover and cook until the potatoes and broccoli are tender, about 8 minutes.

    🥦broccoli
    🫘drained chickpeas
    🥄wooden spoon
    🧺colander

  10. Step 10/11

    Sprinkle in the flour and stir until it thickens the cooking juices.

    🌾all-purpose flour
    🥄wooden spoon
    🥄measuring spoon

  11. Step 11/11

    Stir in the cream cheese until the sauce is creamy. Simmer for 1 minute, then serve hot.

    🧀cream cheese
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Seasonings, Condiments, Dairy

Ingredients

Broccoli, Onion, Garlic, Potatoes, Chickpeas, Curry powder, Paprika, Salt, Tomato paste, Flour, Cream cheese

Notes

Chickpeas (drained), Flour (a tiny bit), Cream cheese (or coconut milk or a bit of liquid cream, adjust to taste)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, High Fiber, Plant Forward

Calories

335 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 48g, Fat: 11g, Fiber: 11g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 865mg, Iron: 3.4mg, Calcium: 86mg, Magnesium: 70mg, Sodium: 830mg

Vitamins

Vitamin C: 103mg, Vitamin K: 122mcg, Folate: 112mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, wooden spoon, measuring spoon, colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Late Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Hearty, Soft

Flavors

Savory, Mildly Spicy, Earthy, Smoky, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the fridge,Sauce texture may become slightly less creamy after thawing)