Warm the vegetable oil in a pan over medium high heat. Add the onion and saute for about 3 minutes until they soften.
Add the garlic, tomato, madame jeanette and tomato puree and cook for another 4 minutes while stirring.
Add the masala, cumin, coriander, vegetable bouillon, black pepper, salt and potatoes, add enough water to cover the potatoes and bring to a boil. Simmer until the potatoes are fork tender. Add broccoli and cilantro and cook for another minute.
Serve with rice or naan and top withthe coconut shrimp and fresh cilantro
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