Broccoli Curry Recipe
If you're looking for an easy dinner recipe that everyone will love, then this Indian-style broccoli curry is the dish for you!
Servings: 4
Calories: 145kcal
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!
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.
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