Broccoli and Potato Curry

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

500 g broccoli
500 g potato (s)
2 medium onion (s)
2 tablespoon coconut oil, or whatever you prefer
2 tablespoon curry powder
500 ml almond milk (almond drink), or other vegetable milk
2 teaspoons vegetable stock powder

Instructions

Peel and dice the onions. Divide the broccoli into florets, peel the stalk and cut into small pieces. Peel and dice the potatoes.
In a large non-stick pan, heat the oil and allow the onions to turn translucent. Scatter the curry powder on top and stir until it begins to smell. Then add the broccoli and potatoes.
Stir the stock powder into the almond milk and pour over the vegetables. Cover and simmer for approx. 5 minutes. Turn the temperature down and cook open to the desired firmness.
For me this is a main course.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.