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    Home » Recipes » Curry

    Broccoli Curry Recipe

    Published: April 18, 2022 · Modified: April 18, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Jump to Recipe Card

    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.

    A copper pot is with broccoli tofu curry and roti's. this recipe
    Indian style broccoli curry

    If you're looking for an easy dinner recipe that everyone will love, then this Indian-style broccoli curry is the dish for you!

    Jump to:
    • About this recipe
    • Ingredients note
    • Instructions
    • Substitutions
    • Storage
    • Recipe FAQs
    • Top tips
    • Related recipes
    • 📖 Recipe
    • Comments

    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 curry ingredients are on the flat surface.

    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 the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.

    Instructions

    A plate is with air fried broccoli and tofu.

    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.

    A kadai is with onions and garlic over the heat.

    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.

    A kadai is with onions and tomato masala over the heat.

    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.

    A blender is with tomato onion masala.

    Place the masala into the blender and blend into a smooth paste.

    A vessel is with tomato onion masala over the flame.

    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.

    A vessel is with gravy and spices over the heat.

    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.

    A vessel of broccoli and tofu curry is on the heat.

    Now add the pan-fried or air-fried broccoli, and tofu. Cook for two minutes or until everything is heated through.

    A vessel of broccoli curry is on the stove top.

    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

    Is this curry gluten-free?

    Yes, this curry is naturally gluten-free.

    What can I use instead of cashews?

    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.

    What can I use instead of kitchen king masala powder?

    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

    A small pot with broccoli curry and roti's.

    Broccoli Curry Recipe

    Uma Raghupathi
    If you're looking for an easy dinner recipe that everyone will love, then this Indian-style broccoli curry is the dish for you!
    5 from 11 votes
    Print Recipe Share by Email
    Prep Time:10 minutes mins
    Cook Time:15 minutes mins
    Total Time:25 minutes mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Peanut free
    Difficulty :Easy
    Servings 4
    Calories 145 kcal

    Equipment

    • Vegetable Chopper
    • Aluminium Kadai

    Process Shot

    Check above for step-by-step pictures (most of my recipes include pictures)

    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
    Prevent your screen from going dark

    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!

    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

    Click here to add your own private notes.

    Nutrition

    Calories: 145kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 62mg | Calcium: 42mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

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      Recipe Rating




    1. Lauren Michael Harris

      April 24, 2022 at 7:17 pm

      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!5 stars

      Reply
    2. Amita

      April 24, 2022 at 6:25 pm

      This recipe came out perfect and my kids loved it. luckily I had both the spices at home.5 stars

      Reply
    3. Lori | The Kitchen Whisperer

      April 24, 2022 at 12:06 pm

      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!5 stars

      Reply
    4. Cathleen

      April 22, 2022 at 4:43 pm

      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 🙂5 stars

      Reply
    5. Freya

      April 22, 2022 at 9:59 am

      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!5 stars

      Reply
    6. Leslie

      April 21, 2022 at 10:43 am

      I don't think I've seen a recipe for broccoli curry. This is really appealing to me!5 stars

      Reply
    7. Amanda Mason

      April 20, 2022 at 11:08 am

      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!!5 stars

      Reply
    8. Annie

      April 20, 2022 at 7:43 am

      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!5 stars

      Reply
    9. Raksha Kamat

      April 19, 2022 at 8:49 am

      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.5 stars

      Reply
      • Uma Raghupathi

        April 19, 2022 at 9:14 am

        Thank you, Raksha!

        Reply

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    A small bowl of broccoli curry is on the table with chapathi.