Broccoli Curry Recipe

Name: Broccoli Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tsp olive oil; 3 cups broccoli florets; 16 oz medium-firm tofu; 1 red onion chopped; 1 tbsp tomato paste; 1/2 tsp red chili powder; 1/4 tsp turmeric powder; 1 tsp kitchen king masala; 1/2 tsp ginger powder; 1/4 tsp garam masala powder; 2 tbsp cashew nuts; 2 garlic cloves; ½ tsp cumin seeds

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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. — 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!

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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.

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.