This broccoli curry recipe is a quick and easy way to get your Indian food fix!
The best part is that it only takes 25 minutes to make, so it's perfect for busy families.
If you're looking for an easy dinner recipe that everyone will love, then this Indian-style broccoli curry is the dish for you!
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About this recipe
It’s a vegetable curry that is also naturally vegan and gluten-free! The broccoli is cooked in a fragrant and slightly spicy curry sauce made with cashews, fresh ginger, and garlic.
Serve it over steamed rice or quinoa for a complete meal. You can also add other vegetables to the curry-like cauliflower, carrots, or potatoes.
This broccoli recipe was inspired by my cabbage curry, tofu butter masala curry, and zucchini curry from my site.
This is best when served in a small bowl with naan, phulka roti, or chapati and with a side of vegetable rice.
Every spoonful of this curry is full of flavor from tofu and spices. This will be your next favorite vegan curry recipe!
Ingredients note
Broccoli florets: I like to use fresh broccoli whenever possible, but you can also use frozen. If you are using the frozen kind, be sure to thaw the broccoli before adding it to the pan.
Tofu: I use medium-firm tofu, cut into cubes for this recipe. A firm of extra firm tofu works too, but it takes longer for the flavor from curry to seep in.
Cashews: I use raw cashews that I soak in hot water for 15 minutes. This helps them blend into a smooth paste when added to the blender.
Tomato paste: tomato paste is a concentrated form of tomatoes that is usually sold in a small can. You can find it near the canned tomato section in most grocery stores. Instead of tomato paste, you can also use tomato sauce or chopped tomatoes.
Spices: I used red chilli powder, turmeric powder, ginger powder, garam masala powder, and kitchen king masala powder. Kitchen king masala powder is a blend of spices that you can find in the Indian section of most grocery stores. You can also use curry powder instead.
See all the details of the recipe and the ingredients list on the recipe card!
Instructions
First air fry broccoli and tofu for 12 minutes at 350 F with an oil spray in between. Or pan-fry tofu and broccoli until they are crispy and tender.
Meanwhile, place a large Kadai or vessel over medium heat and add olive oil or coconut oil. When oil is heating up, add whole garlic cloves and chopped onion. saute until the onion turns translucent.
Add the tomato paste and 2 tablespoon of water and mix well.
Next add the soaked cashews, and salt and cook for 1 minute. Switch off the flame and let it cool for 5 minutes.
Place the masala into the blender and blend into a smooth paste.
Now Place the same vessel over medium-high heat and heat oil. Add cumin seeds and saute it for 30 seconds. Then add the prepared masala paste.
Now add all the spices and cook for a minute or until the raw smell is gone.
Add ½ cup water or as needed and let it come to a boil.
Now add the pan-fried or air-fried broccoli, and tofu. Cook for two minutes or until everything is heated through.
Taste and adjust seasoning as needed. Serve immediately with steamed rice or quinoa and roti or naan.
This broccoli curry recipe is best served with steamed white rice or quinoa and spinach paratha or naan. Enjoy!
Substitutions
This recipe is easily customizable to your liking. Here are some substitutions that you can make.
If you don't like tofu, you can substitute it with chickpeas, and soy chunks.
If you're not a fan of broccoli, you can use any other vegetable that you like. Cauliflower, carrots, and potatoes would all be great in this curry.
If you can't find tomato paste, you can use tomato sauce or chopped tomatoes instead.
If you don't have all of the spices on hand, you can use curry powder instead.
Storage
This curry in an airtight container will keep fresh in the fridge for up to four days. It can also be frozen for up to three months.
When you're ready to eat it, defrost in the fridge overnight and reheat on the stove until heated through.
Recipe FAQs
Yes, this curry is naturally gluten-free.
Instead of cashews, you can also use full-fat coconut milk. Start with ½ cup and add more to thin out the curry as needed.
If you can't find kitchen king masala powder, you can use curry powder or curry paste instead.
Top tips
- If you want a smoother curry, blend the onion and tomato mixture in a blender before adding it to the pan.
- Soak the cashews in hot water for 15 minutes before adding them to the blender. This will help them blend into a smooth paste.
- Add water as needed to thin out the curry. You can always add more, but you can't take it away once it's been added.
- If you want a spicier curry, add more chili powder or use a hotter variety. You can also add some fresh chilies to the pan when you're sautéing the onions.
- Instead of cashews, you can also use ½ cup of full-fat coconut milk or coconut cream and make it a vegetable coconut curry.
- If you don't have tomato paste use 1 cup of chopped fresh tomatoes.
- You can also include the broccoli stems for this recipe.
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📖 Recipe
Broccoli Curry Recipe
Equipment
Ingredients
- 2 teaspoon olive oil
- 3 cups broccoli florets
- 16 oz medium-firm tofu
- 1 red onion chopped
- 1 tablespoon tomato paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon kitchen king masala
- ½ teaspoon ginger powder
- ¼ teaspoon garam masala powder
- 2 tablespoon cashew nuts
- 2 garlic cloves
- ½ teaspoon cumin seeds
Instructions
- First air fry broccoli florets and cubed tofu for 12 minutes at 350 F with an oil spray in between. Or pan-fry tofu and broccoli until they are crispy and tender.3 cups broccoli florets, 16 oz medium-firm tofu
- Meanwhile, place a large Kadai or vessel over medium heat and add olive oil or coconut oil. When oil is heating up, add whole garlic cloves and chopped onion. saute until the onion turns translucent.2 teaspoon olive oil, 1 red onion chopped, 2 garlic cloves
- Add the tomato paste and 2 tablespoon of water and mix well.1 tablespoon tomato paste
- Next add the soaked cashews, and salt and cook for 1 minute. Switch off the flame and let it cool for 5 minutes. Place the masala into the blender and blend into a smooth paste.2 tablespoon cashew nuts
- Now Place the same vessel over medium-high heat and heat 2 teaspoon oil. Add cumin seeds and saute it for 30 seconds.½ teaspoon cumin seeds
- Then add the prepared masala paste and all the spices and cook for a minute or until the raw smell is gone.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon kitchen king masala, ¼ teaspoon garam masala powder, ½ teaspoon ginger powder
- Add ½ cup water or as needed and let it come to a boil.
- Now add the pan-fried or air-fried broccoli, and tofu. Cook for two minutes or until everything is heated through.
- Taste and adjust seasoning as needed. Serve immediately with steamed rice or quinoa and roti or naan.
- This broccoli curry recipe is best served with steamed white rice or quinoa and roti or naan. Enjoy!
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Notes
- If you want a smoother curry, blend the onion and tomato mixture in a blender before adding it to the pan.
- Soak the cashews in hot water for 15 minutes before adding them to the blender. This will help them blend into a smooth paste.
- Add water as needed to thin out the curry. You can always add more, but you can't take it away once it's been added.
- If you want a spicier curry, add more chili powder or use a hotter variety. You can also add some fresh chilies to the pan when you're sautéing the onions.
- Instead of cashews, you can also use ½ cup of full-fat coconut milk or coconut cream and make it a vegetable coconut curry.
- If you don't have tomato paste use 1 cup of chopped fresh tomatoes.
- You can also include the broccoli stems for this recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Lauren Michael Harris
What a delicious vegetarian curry recipe! I sometimes add broccoli to my chicken curry but this is perfect for when we do meatless Monday too!
Amita
This recipe came out perfect and my kids loved it. luckily I had both the spices at home.
Lori | The Kitchen Whisperer
Under 25 minutes and DELICIOUS?! Count me in! I love the flavor combination and how fast this came together! Thank you so much for sharing!
Cathleen
This is such a great sounding curry recipe!! I love that it is vegan and that it uses ingredients I already have on hand. So excited to make it this weekend 🙂
Freya
I am not a fan of broccoli normally but my partner loves it! I found it was so delicious in this spicy sauce that I’ve had to rethink my thoughts on it!
Leslie
I don't think I've seen a recipe for broccoli curry. This is really appealing to me!
Amanda Mason
Instead of tofu, I used chicken. SO good and so glad I could make this vegan recipe work with chicken! I paired it with naan bread.....so good!!
Annie
This dish is so full of flavor from all the spices! The cashews add a little extra texture to the dish and are so delicious!
Raksha Kamat
I followed the exact recipe and replaced tofu with chickpeas. The curry tasted delicious. And you are right, since it gets ready in 25 minutes this recipe is perfect for a weeknight dinner.
Uma Raghupathi
Thank you, Raksha!