Broccoli curry has to be one of my favourite vegetarian curries!
When you make this broccoli curry, you'll find out for yourself why I love it so much. This is a play on a recipe I tried in Kerala, made with cauliflower instead of broccoli. Personally, I prefer this broccoli version but both vegetables will work here.
It's the creamy sauce together with those veggies and crunchy peanuts that make this recipe one you've simply got to try. All those different textures and flavours... What's not to like?
About This broccoli Curry Recipe
This recipe featured first in my book The Curry Guy Veggie and then again in The Curry Guy Bible. It's simply too good not to try even if you aren't vegetarian.
You'll find that it is quite simple to prepare and there are not a lot of ingredients. Traditionally, the curry is quite dry which is how I wrote it. You might like to add more sauce which is easily done by adding a little water or more coconut milk. I usually do this.
Ingredients
Fresh ingredients are key to getting the best flavour from this broccoli curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Broccoli
- Ghee or coconut oil
- Ginger
- Coconut
- Toasted sesame seeds
- Roasted peanuts
- Kashmiri chilli powder
- Ground turmeric
- Onion
- Green finger chillies
- Garlic
- Tomatoes
- Thick coconut milk
- Salt and freshly ground black pepper,
- Garam masala
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Heat some water and steam the broccoli florets until just cooked – about 3 minutes. You should just be able to stick a fork into the side of the florets, but there should be some resistance. Set aside.
- Step 2: Now heat a large frying pan or wok over a medium heat and add the ghee or oil. When hot, add 2 tablespoons of the sesame seeds, the peanuts, chilli powder and turmeric and cook for about 3 minutes.
- Step 3: Stir continuously so that the spices toast but not burn. Stir in the grated coconut, onion and chillies and fry for about 5 minutes until the onion is soft and translucent and just starting to brown.
- Step 4: add the garlic and give it a good stir. When fragrant, add the chopped tomatoes followed by the par-cooked broccoli and coconut milk.
- Step 5: Heat the broccoli through but try to ensure that it is tender but not at all mushy. This can either be a dry or saucy curry. Add more coconut milk if you would like more sauce and bring it to a simmer.
- Step 6: Season with salt and pepper to taste and then garnish with more poppy seeds and/or peanuts if you like.
Why Broccoli Works So Well in Curry
- Texture – Broccoli’s florets hold up beautifully to simmering in curry sauce without becoming mushy.
- Flavour – It has a subtle nuttiness that complements coconut milk, ginger, garlic, and chilli.
- Nutrition – Packed with vitamin C, fibre, and antioxidants, broccoli is a powerhouse vegetable.
- Versatility – It pairs well with lentils, paneer, chickpeas, or even chicken if you want to mix things up.
Equipment You Might Find Useful
Cooking a good broccoli curry doesn’t require fancy gadgets, but a few kitchen essentials will make your life easier:
Blender – To blend the sauce if you prefer a smooth sauce. Blending is not part of this recipe but it is an option if you prefer smooth to chunky.
Heavy-bottomed pan or kadai – Prevents burning and ensures even cooking.
Sharp knife – To neatly cut broccoli into even-sized florets for uniform cooking.
Ladle or wooden spoon – For stirring sauces without damaging the florets.
How do you get this recipe right?
We are working with textures here, not just flavour!
You really need to watch the broccoli so that it is a bit al dente. Overcook it and it will turn to mush in the curry. It will still be good but I recommend you keep an eye on it for best results.
As for the textures, there are a lot of them. The peanuts and to a smaller extent the sesame seeds give the finished curry flavour and a crunch.
When finishing the sauce, adding the coconut milk will give it a delicious creamy texture.
As for the flavour, taste as you go. You can use my recipe below but feel free to adjust the spicy, savoury, sweet and sour flavours by adding more or less of the flavours you like.
What do you serve with broccoli curry?
This is a delicious vegetarian curry as all all the curries in my cookbook "The Curry Guy Veggie." You can enjoy it on its own or as part of a larger curry feast. Here are a few veggie options you might like to consider.
Curries: Rajma (kidney bean) curry, Mushroom Curry, Saag Curry, Paneer Tikka Masala and Sri Lankan Green Bean Curry.
Rice Dishes: All of these side dishes will go great with broccoli curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans
Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani
Storage and Reheating
Fridge: As with most curries, you can store any homemade broccoli curry you have leftover in the fridge for at least 3 days. It's actually better the day after you make it as it allows the flavours to develop.
Freezer: Although in theory you can, I don't recommend freezing this curry. Coconut milk doesn't freeze well and the texture of the broccoli will change.
Reheating: I recommend reheating broccoli curry in a pan over a medium heat. You could heat it in a microwave but as with many things, go pan if you can!
Top Tip
Always add broccoli towards the end of cooking. Unlike cauliflower, broccoli cooks quickly and can become mushy if over-simmered. To retain its vibrant green colour and slight bite, keep the cooking time short and finish with lemon juice for freshness.
FAQ
No! This is something I recommend doing. You can text the broccoli for texture and know it is perfect. Then just quickly heat it through at the end of cooking. You could also add raw broccoli to the simmering sauce and cook it for about 5 minutes or more but you might need to add a little more coconut milk.
Cook it just until tender and avoid over-simmering. The best way to do this is to par-cook the broccoli first and add it at the end as in this recipe.
Yes, though the broccoli may soften slightly upon reheating. For best results, freeze the sauce separately and add freshly cooked broccoli when serving.
This vegetarian curry goes well with any meat curry. If you are vegetarian, you could also try chickpeas, paneer and/or tofu. even hard-boiled eggs are excellent additions.
It already is! Just ensure you use coconut or vegetable oil instead of ghee if you are vegan or a non-dairy ghee.
While broccoli itself is not a traditional Indian vegetable, the curry is based on Kerala’s authentic cauliflower curry. So yes – the cooking style and flavours are authentically Indian.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Have you tried this broccoli curry recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Broccoli Curry
Ready in under 30 minutes, this broccoli curry is one of my favourite curries from my cookbook The Curry Guy Veggie. The different flavours and textures are what makes the curry so special.
Ingredients
- 500g (1lb 2oz) broccoli, cut into small florets
- 3 tbsp ghee or coconut oil
- 2.5cm (1 inch) piece of ginger, peeled and finely grated
- 70g (21⁄2oz) grated fresh or frozen coconut
- 3 tbsp toasted sesame seeds
- 70g (1⁄2 cup) roasted peanuts
- 1 tsp red chilli powder
- 1 tsp ground turmeric
- 1 onion, finely chopped
- 2 green finger chillies, finely chopped
- 3 garlic cloves, finely chopped
- 3 tomatoes, roughly chopped
- 400ml (14fl oz) tin (can) thick coconut milk
- Salt and freshly ground black pepper,
- to taste
- 1⁄2 tsp garam masala
Instructions
- Heat some water and steam the broccoli florets until just cooked – about 3 minutes. You should just be able to stick a fork into the side of the florets, but there should be some resistance. Set aside.
- Now heat a large frying pan or wok over a medium heat and add the ghee or oil. When hot, throw in the ginger, coconut, 2 tablespoons of the sesame seeds, the peanuts, chilli powder and turmeric and cook for about 3 minutes, stirring the ingredients about the pan with a spatula.
- Stir in the onion and chillies and fry for about 5 minutes until the onion is soft and translucent and just starting to brown.
- Add the garlic and give it a good stir. When fragrant, add the chopped tomatoes followed by the par-cooked broccoli and coconut milk.
- Heat the broccoli through but try to ensure that it is tender but not at all mushy.
- Season with salt and black pepper and sprinkle with the garam masala and the remaining sesame seeds. Serve immediately with rice, puris and/or chapattis.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 34gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 171mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 5g
Lianne Marie Binks says
Goodness me I LOVE curry but have never tried it with broccoli. Cauliflower, yes but for some reason never broccoli! I'll have to give this a go.
Dan Toombs says
Hi Lianne
I hope you do give this recipe a try. My picture doesn't do the dish justice. In fact I'm about to make it again so I can get a better picture. I really like it and hope you do too! Thanks for stopping by. Dan
Anton1a says
Yup I think I could manage that! I love broccoli, and so does my son, so I am very pleased to see an excuse to eat more of it. I guess broccoli lends itself well to the curry flavours, as cauliflower does. I wonder if it would work with brussels sprouts (which I also love!)
Dan Toombs says
Hi Antonia
Thanks for stopping by. I've done this same recipe with cauliflower and brussels. Both work very well. I hope you like it.
Tristan says
Awesome - worked really well with some saffron rice.
I used peanut butter instead of peanuts, but it still worked out awesome!
Dan Toombs says
Thanks for trying the recipe. Really glad you liked it. 🙂
Dan
Elizabeth says
This curry was awesome - my kids loved it and even took second helpings ! I just skipped the Chilli peppers because I didn't want it too spicy - I'm definitely making this again ! It's really easy and fast to make! Thanks 🙂
Dan Toombs says
Hi Elizabeth
Thank you very much for trying my recipe. I'm really glad it was a success. I love that recipe too.
Dan
Elizabeth says
Hi Dan, although I came across your blog accidentally, I couldn't stop reading all your recipes and I also tried out the kidney bean curry, it was very tasty! I've bookmarked your page and am looking forward to trying out some more recipes! Any recommendations or favorites?
Mina Joshi says
Thanks for sharing this vegetarian recipe. Never cooked broccoli in coconut milk. I usually use tomatoes so am looking forward to trying out this recipe.
Mina
Mags says
It is a beauty! It is so tasty and like you said so easy to make 😀
This one is getting noted down in my little notebook. Ebery recipe I have tried so far has been a absolute hit. Once I get a kindle, I will get the book 🙂
Dan Toombs says
Thank you Mags!
I'm really glad you liked the recipe and my other recipes. Keep in touch.
Dan
Linda says
This was delicious! And I can't believe how fast it took! Thank you so much for the amazing recipe!!
Dan Toombs says
Thank you Linda for giving it a go!
Nitin Dani says
I just made this dish following your recipe, except for grated coconut and sesame seeds - yet I must tell you - it was amazing! Easily one of the best things I've recently cooked, and smashing tasty when eaten hot with chinese rice 🙂
Dan Toombs says
Thank you very much Nitin for trying the recipe. I'm really glad you liked it.
Dan
Cindy Conley says
Tried this tonight. Unbelievably delicious. This recipe will become a staple in our household.
Dan Toombs says
So nice to hear. Thank you Cindy.
Archie Berden says
Tried your broccoli curry recipe but didn't have all the ingredients. I used broccoli and kale, substituted macadamias, cashews and almonds for the peanuts and used red bell peppers. It was fantastic, thanks for the basic idea.
Dan Toombs says
Thanks for trying the recipe. Like your ideas!
Dan
Sam says
Wow, it turned out delicious. Tried without pea nuts and sesame seeds, still very good. Thanks for the recipe.
Rebecca says
Lovely recipe and vegan too! One question: I had never roasted sesame seeds before, but in your picture they are white. I think I left mine in too long - they were dark brown. It was lovely anyway though so thanks - keeping hold of this to use again for definite!
Dan Toombs says
Hi Rebecca
I'm really glad you liked the recipe. Toasting the seed longer does taste quite nice.
Dan
Teri says
Really yummy!! And this from someone who doesn't usually like the taste of turmeric. I used coconut oil and fragrant peanut oil (since someone ate all the peanuts.). Added a touch of toasted sesame oil too, since we also had no seeds. Will definitely do this again! Thanks! I'm trying to come up with comfort food for my housemate who has been put on a vegan diet by his heart doctor... Comfort food that ALL of us love. This filled the bill.
Dan Toombs says
Great to hear Teri. Thanks for trying the recipe.
Dan
Cynthia says
Delicious! We had it for dinner tonight and it was lovely. I added some mushrooms and peas to stretch it into a bigger meal and I am so happy with the recipe. Can't wait to eat the leftovers tomorrow. Thanks!
Dan Toombs says
Hi Cynthia
That is one of my favourite veggie curries. I'm really glad you liked it.
Dan
sujata kate says
Hii dan, its a very yummy recipe.. I tried it with mashrooms and instead of coconut milk I tried cow milk with fresh cream... N gave a slight indian tweest... Thanks
Dan Toombs says
Thanks for the tip Sujata. Going to try that.
Dan
Doug says
Dan, you are right , this dish is amazing. I cooked 5 of your recipes for 12 at a family curry night, 4 of whom are vegans. All 12 rated the Brocolli curry as the best.
Dan Toombs says
Hi Doug
Thank you very much for the great feedback. Really glad you and friends liked the broccoli curry. 🙂
Dan
Sasha says
FANTASTIC..more vegan curries please!!!!
Dan Toombs says
Thanks. I'll work on that. 🙂
Dan
Meryn says
My partner and I LOVE this recipe . This recipe is now on heavy rotation in our weekly meal plan. Many thanks for sharing.
Dan Toombs says
Great to hear Meryn. I make it all the time too. Glad you liked it too.
Dan
Dave says
I Slightly adjust this recipe.
I don't put the peanuts in and only use about half the coconut.
I then use up whatever veg I would otherwise throw away at the end of the week. Works well with sweet potato, cauliflower, carrots, swede and mushrooms.
I'm not a veggie but I freeze this in 'side dish' portions to accompany any meat curry I have.
Subha says
Oh my god !!! Tastes divine ... Awesome recipe ☺️Thanks for sharing ☺️
Dan Toombs says
Thanks very much Subha. 🙂
Dan
al says
@Dan Toombs,
Hi Dan,
Thank you. A moreish curry that put a smile on my wife's face.
It works really well with sweetcorn too.
Dan Toombs says
I love that one too and it’s very popular.
Thanks
Dan
Samantha says
What a great recipe and so simple to make, thank you. I improvised a little as we had no peanuts, so topped the curry off with toasted flaked almonds. I also cut down on the chilli for the kids. I will definitely use this again.
Dan Toombs says
Thanks Samantha. Like the almond idea.
Dan
Sharanya Bhat says
Hi Dan . Loved the dish. Never knew a dish with broccoli could taste so good!!! Looking forward to try more of your recipes.
Dan Toombs says
Thanks Sharanya. Really glad you liked the recipe. 🙂
Dan
Mark says
Hey Dan,
Tried this tonight, exactly as described. Im in 2 minds. Tasted ok. Smell of the frying coconut not quite so good.
I brought dried shredded coconut.
I might add some coriander to the rest. Good to experiment.
Thanks
Dan Toombs says
Hi Mark
It is possible you just don't like the coconut. You could leave it out next time and see if it appeals more. Thanks for trying the recipe.
Dan
Cheryl says
Tried this recipe today as we had some stalks of broccoli left from Christmas Day that needed eating up.. It smelled very promising almost immediately! I didn't have any fresh coconut, so left it out. I used cashews instead of peanuts and added a dollop of our own tomato passata. Oh and plenty of chilli! I'd say this is a tasty, easy main dish that happens to be Vegan. We don't eat meat and make a lot of veggie/fishy curries - this sauce would work with pretty much any green veg, or cauliflower. Lovely colours, too.
Dan Toombs says
Hi Cheryl
Great to hear. I'm really happy you liked the recipe and that you were able to adjust it using other ingredients.
Much appreciated.
Thanks,
Dan
Rob says
Used 1/2 quantities as not enough broccoli, but as a side to chicken curry. Both were excellent but the side certainly improved the overall experience. Didn’t have grated coconut, but it didn’t matter, the result was excellent nonetheless.
One small improvement that I’d like to offer - re-order the list of ingredients please? The first 8 items are in sequence, but interrupted by garlic, which should be in between chilli & coconut milk. I read instructions, but prepared items 2-8 in one bowl, before realising I needed to extract chopped garlic from sesame seeds...not easy! Didn’t affect the overall result, but as a pilot, I’m a sequence-guy, it’s easy to see a small improvement that would make it even easier!
Dan Toombs says
Hi Rob
Thanks for your e-mail. I will look at the recipe and try to re-order.
Dan
Jody says
Hi Dan,
Your curry sauce was a hit! I subbed other veggies for the broccoli because I don't like cooked broccoli. But ,I can make endless variations with your wonderful sauce, I like using individual spices instead of a "curry powder or paste." I can hardly wait to try another of your recipes Thank you so much.
Dan Toombs says
Great to hear. Thanks very much.
Dan
Phil says
Really and unexpectedly fine - curried brocolli. The skeptic in me doubted. The connoisseur prevailed and I’m glad ! Thanks -the curry sauce is a very interesting variation.
Dan Toombs says
Thanks for letting me know, that recipe is very popular!
Dan
Anne-Marie Cartmell says
I have made this so many times and each time it is unbelievably delicious!, probably my favourite curry! Thanks so much for sharing this it's a real treat!!
Dan Toombs says
I am very pleased you enjoy the recipe so much.
Thanks very much.
Dan
Celie Bia says
Im gonna try this recipe for my boss tonight as we have a lot of brocolli
Dan Toombs says
Sounds good, hope he appreciates it!
Thanks
Dan
Gerry says
This sounds delicious but I'm unclear on how to use grated coconut. Does it mean fresh coconut I grate myself or a prepared product I can buy in supermarket?
Dan Toombs says
Asian shops sell frozen grated coconut really inexpensively or you can buy it on line.
Thanks
Dan
Anne Sowerby says
I’m going to try this recipe this weekend. Sounds fascinating!
Dan Toombs says
Great, it’s a popular one!
Thanks
Dan
emma says
I love broccoli so when I seen this recipe pop I said I have to try this, next time I'm going to add some more veggies thanks it's saved to my phone now
Dan Toombs says
Good idea and yes this is a really popular recipe and would be good with other added veg.
Thanks
Dan
Eileen Eby says
I had everything to hand bar the peanuts, so made it anyway. Yummy
Dan Toombs says
Glad it tasted good without the peanuts.
Thanks
Dan
Ava Yulisa says
I have never left a comment on a recipe before. This was everything I needed. Praise your soul.
Dan Toombs says
Thank you so much, I’m honoured!
Dan