Indulge in a vibrant and satisfying vegan dish that brings the bold flavors of India’s Konkan coast to your table. This recipe combines tender carrots and potatoes, char-grilled broccolini, and a luscious Konkan curry sauce for a comforting and flavorful meal.
Ingredients (Serves 4):
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 2 bunches broccolini
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 jar Rupen’s Konkan Curry Sauce (or homemade equivalent)
Instructions:
- Bring a large pot of salted water to a boil. Add the chopped carrots and potatoes, and cook until tender, about 12–15 minutes. Drain and set aside.
- Toss broccolini with olive oil, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the broccolini for 3–4 minutes per side until tender and slightly charred.
- Pour Rupen’s Konkan Curry Sauce into a saucepan and heat gently on low until warmed through.
- Divide the boiled carrots and potatoes evenly among four bowls. Add grilled broccolini to each. Generously spoon the Konkan curry sauce over the vegetables.
- Garnish with fresh cilantro or a squeeze of lime, if desired. Enjoy!
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