Indian Vegetable Curry

• 1 1/4 lbs potatoes, peeled and diced
• 2 cups small broccoli florets
• 1/4 cup sliced almonds
• 3 tbsp vegetable oil
• 1 None zucchini, thinly sliced
• 1 None onion, finely diced
• 1 clove garlic, crushed
• 1 None jalapeno pepper, sliced
• 1 None red bed pepper, seeded and sliced
• 2 cups vegetable broth
• 1 can light coconut milk (13.5 oz)
• 2 tsp garam masala or curry powder
• 1 tsp turmeric
• 1 tsp green or yellow curry paste
• 2 tbsp cornstarch

1. Cook the potatoes and broccoli in separate saucepans of boiling salted water for 3-4 mins. Drain well and set aside. Meanwhile, toast the almonds in a dry saucepan for 1-2 mins, stirring often, until golden. Remove from the pan. Add the oil to the pan and heat over medium heat. Add the potatoes and zucchini and cook for 3-4 mins.
2. Add the onion, garlic, jalapeno, bell pepper and broccoli to the pan and cook for 3-4 mins. Pour in the broth and coconut milk, then stir in the garam masala and turmeric. Stir in the curry paste and cook for 6-7 mins. Mix the cornstarch with a little water, stir into the pan and simmer for 2-3 mins until thickened. Divide the curry among four bowls, sprinkle with the toasted almonds and serve.

potatoes, broccoli florets, almonds, vegetable oil, zucchini, onion, clove garlic, pepper, red bed pepper, vegetable broth, light coconut milk, garam masala, turmeric, green, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/16838 (may not work)