Indian Broccoli Potato Stew

Indian Broccoli Potato Stew

Enjoy our vegan recipe Indian Broccoli Potato Stew by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2350 kJ (561 kcal)
Protein25 g
Fat9 g
Carbohydrates83 g
Fiber17 g


cutting board, cooking spoon, chef's knife, peeler, Spoon, pot, large pot

Recipe instructions:


Take the broccoli out of the freezer and let defrost.

  • 7.1 oz Broccoli, frozen
    7.1 oz Broccoli, frozen

Bring a pot of salted water to a boil. Peel the potatoes and dice them into approx. ¾ in cubes. Add the potatoes to the pot and cook them until done.

  • Salt
  • 10.6 oz Potatoes (w/o skin)
    10.6 oz Potatoes (w/o skin)

Dice the onion and put in a bowl. Finely chop the garlic and chili and put in a second bowl.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ Chili pepper (~ 0.1 oz)
    ½ Chili pepper (~ 0.1 oz)

Heat the canola oil in a pot over low heat and fry the cumin for approx. 1 minute.

  • 1 tsp Canola oil
    1 tsp Canola oil
  • 1 tsp Cumin, ground
    1 tsp Cumin, ground

Turn the heat to medium, add the onions and broccoli and fry until the onions turn translucent.


    Add the garlic, chili, and turmeric. Fry for 2 minutes.

    • ¼ tsp Turmeric, ground
      ¼ tsp Turmeric, ground

    Drain the potatoes and add them to the pot. Fry for 2 minutes.


      Stir in the chickpeas, vegetable broth, chopped tomatoes, and Garam Masala. Let simmer for approx. 10 minutes.

      • ½ cup Chickpeas, canned
        ½ cup Chickpeas, canned
      • ¾ cup Vegetable broth
        ¾ cup Vegetable broth
      • 7.1 oz Tomatoes, diced, canned
        7.1 oz Tomatoes, diced, canned
      • 1 tsp Garam masala
        1 tsp Garam masala

      Season with salt and pepper.

      • Salt
      • Black pepper
        Black pepper

      Enjoy your meal!