Basecamp Broccoli Curry

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Serves: 4-6
Taste: 4
Preparation: 2
Health: 4

Here is a delicious recipe that I improvised with Heye and Sebastian at Basecamp during my stay in the bay during the spring of 2024. While our expectations for this curry were low, its rich and creamy flavours won our hearts over. I recommend this recipe for when you are feeling lazy and want to cook something simple, nutritious, and grounding for the soul. Bonus points if you have any leftover soup in the fridge that you need to use up!

Ingredients

  • 2 large onions (preferably red), thinly sliced / diced
  • 3 cups broccoli florets
  • 1-2 cups kale, chopped
  • 3 cups small potatoes, halved (or larger potatoes cut into small chunks)
  • 1 can coconut cream
  • (optional) 1 zucchini, sliced
  • (optional) 1-2 cups leftover soup (not tomato / anything with too strong a flavour)
  • Spices
    • 2-3 tsp salt
    • 1 tsp allspice
    • 2 tbsp paprika
    • 3 tbsp curry powder
    • 2 tbsp cumin
    • 1 tbsp red pepper flakes

Method

  1. Heat a generous amount of vegetable oil in a large pot or wok.
  2. Add the sliced onions to the pot and sauté until they become translucent and slightly crispy.
  3. Increase the heat to medium-high and add the broccoli and kale to the pot, cooking until they start to crisp and become vibrant in color.
  4. Chop the potatoes and boil in a separate pot until they are ~75% cooked.
  5. Drain the potatoes and add to the larger pot along with sliced zucchini and salt. Put a lid over the top and add water as needed to avoid things getting too dry.
  6. Sprinkle in the spices, stirring well to coat the vegetables evenly.
  7. Pour in the coconut cream and (optional) leftover soup and stir to combine everything evenly. Reduce the heat to medium and allow the mixture to simmer.
  8. Cover the pot with a lid and let the curry simmer for 10-15 minutes, or until the potatoes are tender. Stir occasionally, adding a little water if the mixture is too dry.
  9. Once everything is cooked through and the flavors have melded together, give the curry a final taste and adjust seasoning as needed.
  10. Serve hot, accompanied by rice, naan, or your preferred side.

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