Prepare the potatoes: Without peeling, cut the potatoes into ½-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. Drain. When done, the potatoes should be firm, but tender and easily pierced with a fork.

Prepare the broccoli: Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into ¼-inch pieces. Cut the crown into florets about 3 inches long.

Make the sauce: In a food processor or blender, combine the ginger, garlic, tomatoes, ½ cup of the almonds (set aside the remaining ¼ cup for garnish), and salt. Pulse the mixture until smooth.

Cook the spices: In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chile powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.

Simmer the sauce: Add the puréed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.

Cook the vegetables: Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.

Serve the curry: Remove the cinnamon stick. Coarsely chop the remaining ¼ cup almonds. Ladle the curry into bowls with rice and garnish with almonds and cilantro before serving. Did you love the recipe? Give us some stars and leave a comment below!