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! 🙂
Broccoli Curry
Quick, easy, and delicious vegan broccoli curry recipe.
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
In a blender (or food processor), add onion + ginger + garlic + green chilies + tomatoes + coriander. Blend to make a paste and set aside.
Set a pan over low-medium heat. Add coconut oil. Once it's hot, add cumin seeds and let them splutter and turn brown.
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*.
Add steamed broccoli + potatoes + 3/4 cup water. Stir and mix. Cover the lid *important* and cook for 5-7 minutes over low-medium.
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
If you enjoyed this Broccoli Curry, check out the Aloo Gobi I posted earlier. If you enjoy my blog, I’d love if you followed my Instagram (feed below). 🙂
Made this curry for dinner and it turned out so lush and delicious, thank you