Broccoli Curry

Broccoli Curry

Easy, simple curry for your rice, roti, or naan is here and it couldn’t be more flavorful. The classical Indian spices with coconut cream make this curry extremely rich in taste and texture.

The ingredients, as always, are super simple.

To make the cooking easier, I first blended a few key ingredients in a food processor and made a paste. You can also use a blender for this.

Instead of sauteeing the broccoli and potatoes, I first steamed them (in a microwave) until soft. This reduces the need for extra cooking oil and additional stirring.

And yes, you can definately use a steamer. If you like a crunchier broccoli, I suggest you steam them separately. Potatoes need a bit more steaming.

The final and crucial ingredient is coconut cream. It enriches the flavor and makes everything nice and creamy.

You can expect all sorts of spicy Indian flavors from this dish. The broccoli is soft (but still crunchy). If you’re trying to cut the carbs, feel free to omit the potatoes.

Let’s do this! 🙂

5 from 1 vote

Print

Broccoli Curry

Quick, easy, and delicious vegan broccoli curry recipe.

Course Dinner

Cuisine Indian

Keyword broccoli curry, curry, vegan curry

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 2 cups

Calories 443 kcal

Author Veganbell

Ingredients

• 2 onions quartered
• 1 inch ginger
• 2 garlic cloves
• 2 green chillies
• 2 tomatoes quartered
• 1 bunch coriander leaves
• 1 tablespoon coconut oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt
• 2 cups broccoli florets (steamed)
• 1 cup potato (steamed)
• 3/4 cup water
• 1/2 cup coconut cream

Instructions

1. In a blender (or food processor), add onion + ginger + garlic + green chilies + tomatoes + coriander. Blend to make a paste and set aside.

2. Set a pan over low-medium heat. Add coconut oil. Once it's hot, add cumin seeds and let them splutter and turn brown.

3. Add the paste + turmeric powder + cumin powder + coriander powder + salt. Mix well and cook for 10-12 minutes (over low-medium heat) or until all the liquid is evaporated and the mixture turns brownish. Stir frequently to avoid burn *important*.

4. Add steamed broccoli + potatoes + 3/4 cup water. Stir and mix. Cover the lid *important* and cook for 5-7 minutes over low-medium.

5. Add the coconut cream and give it a final stir. Your broccoli curry is ready. Serve with rice, naans, rotis or your fav flatbreads.

Recipe Video

Nutrition Facts

Broccoli Curry

Amount Per Serving (1 cup)

Calories 443 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 24g150%

Sodium 211mg9%

Potassium 1390mg40%

Carbohydrates 43g14%

Fiber 11g46%

Sugar 11g12%

Protein 10g20%

Vitamin A 1620IU32%

Vitamin C 128.9mg156%

Calcium 130mg13%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Broccoli Curry, check out the Aloo Gobi I posted earlier. If you enjoy my blog, you’ll love my Instagram 🙂

Thanks for stopping by!