Broccoli Curry

Name: Broccoli Curry
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Onions, quartered; 1-inch Ginger; 2 Garlic Cloves; 2 Green Chillies; 2 Tomatoes, quartered; 1 bunch Cilantro 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 to taste; 2 cups Broccoli florets, steamed; 1 large Potato, chopped and steamed; 3/4 cup Vegetable Stock or Water; 1/2 cup Coconut Cream

Introduction

This Broccoli Curry is a straightforward dish that combines the robust flavors of Indian spices with the creaminess of coconut. The combination of cumin, coriander, and turmeric creates a flavorful base, while the steamed broccoli and potatoes add texture and substance to the dish. The simplicity of the recipe makes it easy to prepare on any given day, without sacrificing flavor or nutrition.

The curry is versatile, making it suitable for a variety of meal pairings. Whether served with rice, roti, or naan, it complements different types of flatbreads and grains. With a short list of ingredients, this curry is both easy on the pantry and quick to put together, making it perfect for busy weeknights or casual meals.

The cooking process is simple and requires minimal equipment, making cleanup a breeze. Most of the work happens in one pan, and the majority of the cooking time is dedicated to simmering the curry to develop its flavors. Once the vegetables are added, it’s just a matter of letting everything cook together until tender.

One of the highlights of this recipe is the use of coconut cream, which provides a rich and smooth texture to the curry. The slight sweetness of the coconut cream balances out the spices, making each bite comforting and satisfying. If coconut cream isn’t available, full-fat coconut milk can be used as a substitute, though the consistency may be slightly different.

Overall, this broccoli curry is a great way to enjoy vegetables in a flavorful, hearty sauce. It’s a nutritious dish that’s not only filling but also packed with flavor, making it a go-to meal for those who want something easy yet satisfying.

Recipe Video

Ingredients

2 Onions, quartered
1-inch Ginger
2 Garlic Cloves
2 Green Chillies
2 Tomatoes, quartered
1 bunch Cilantro 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 large Potato, chopped and steamed
3/4 cup Vegetable Stock, or use Water
1/2 cup Coconut Cream, add more to make the curry more saucy

Instructions

Prepare Paste: In a blender (or a food processor), add 2 quartered onions, 1-inch ginger, 2 garlic cloves, 2 green chilies, 2 quartered tomatoes, and 1 bunch cilantro leaves. Blend to make a paste and set aside.
Heat Oil: Set a pan over low-medium heat. Add 1 tablespoon coconut oil. Once it’s hot, add 1/2 teaspoon cumin seeds and let them splutter and turn brown.
Cook Spices: Add the prepared paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and salt to taste. Mix well and cook for 8-11 minutes over low heat, or until all the liquid is evaporated and the mixture turns brownish. Stir frequently to avoid burn (important).
Add Vegetables: Add 2 cups steamed broccoli florets, 1 large steamed chopped potato, and 3/4 cup water. Stir and mix.
Simmer Curry: Cover the lid and cook for 7 to 8 minutes over low-medium heat.
Finish Dish: Add 1/2 cup (or more) coconut cream. Stir and cook for 30 to 40 seconds.
Serve Hot: Broccoli curry is ready. Serve with rice, naans, rotis or your favorite flatbreads.

Recipe Notes

Steaming Vegetables: Ensure that the broccoli and potatoes are steamed before adding them to the curry. This helps them absorb the flavors of the sauce better and ensures they cook quickly without becoming too soft or mushy.
Spice Level: The green chilies add a nice level of heat, but if you prefer a milder curry, you can adjust the number of chilies or omit them entirely.
Coconut Cream Substitute: If you don’t have coconut cream, you can substitute with full-fat coconut milk, but the curry may be slightly less creamy. You can also use a non-dairy cream alternative.
Consistency of Sauce: For a thicker curry, you can reduce the amount of water added. If you prefer a thinner sauce, add a little more water as needed.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The curry can also be frozen for up to 3 months. Just reheat it on the stovetop or in the microwave before serving.

Frequently Asked Questions

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well in this recipe! Just steam it until tender before adding it to the curry. It may be a little softer than fresh broccoli, but the flavor will still be great.

Can I make this curry spicier?

Absolutely! If you like your curry extra spicy, you can add more green chilies or include red chili powder along with the other spices. You can also drizzle in some chili oil or add fresh chili slices when serving for an added kick.

Can I substitute the coconut oil with another oil?

Yes, you can use any neutral oil like vegetable oil, canola oil, or olive oil if you prefer, though coconut oil gives the curry a unique flavor that complements the coconut cream.

How do I make the curry thicker?

If you prefer a thicker curry, you can let it cook for a little longer, allowing the sauce to reduce. Alternatively, you can mash some of the potatoes in the curry to naturally thicken the sauce.

Can I use other vegetables in place of broccoli?

Yes, you can experiment with other vegetables like cauliflower, carrots, or peas. Just make sure to adjust cooking times for different vegetables to ensure they are cooked through.

Is this recipe suitable for meal prep?

Yes, this curry is perfect for meal prep! It stores well in the fridge for a few days and can also be frozen for later use. Just reheat and enjoy!