Indian Vegetable Curry - cooking recipe

Ingredients

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

Preparation

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.
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.