Skip to Content

Home » Broccoli Curry

Broccoli Curry

Broccoli curry

This broccoli curry features in my cookbook ‘The Curry Guy Veggie’.

Broccoli curry is my favourite vegetarian curry. It is absolutely delicious  and works brilliantly as a side dish or as a main course.

If you like broccoli, you are going to love this fantastic broccoli curry. The recipe also works well with cauliflower. In fact, originally it was a cauliflower curry but I tried it with broccoli and preferred it to the cauliflower.

Although originally cauliflower, this broccoli curry was taught to me by a vegetarian friend and I’m so glad she taught it to me. Broccoli curry  is a great example of how good vegetarian food can be.

Like many people, I am trying to eat a lot less meat these days. Make this broccoli curry and I promise, you won’t miss the meat!

If you are interested in trying my other veggie recipes, you  will find them here.

Making broccoli curry

Steaming the broccoli


Making broccoli curry

Frying the coconut, sesame seeds and ginger.

Making broccoli curry

Onion and chillies added.

Making broccoli curry

Stirring in the coconut milk and tomatoes.

Why you need to try this broccoli curry.

Loving broccoli curry as much as I do,  I decided I had to include it in ‘The Curry Guy Veggie’.

I tested it on many of my friends first and knew it had to be in my veggie book. 

Since the release of ‘The Curry Guy Veggie’ I have also been able to demo the recipe at many festivals and at the curry class I hold in France every year. People are often surprised that broccoli curry can taste so good.

It’s a bit spicy and has a delicious flavour from the coconut milk, and peanuts. What a combo!

Making broccoli curry

Sauce complete!

Broccoli curry

Broccoli added and heated through.

Broccoli curry

Broccoli curry… One of my favourites.

Waterstones logo

International & UK Orders

Book Depository logo

Yield: 4

Broccoli Curry - My Favourite Vegetarian Meal

Broccoli Curry - My Favourite Vegetarian Meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 tablespoons ghee or vegetable oil
  • 70 grams grated coconut
  • 3 tablespoons roasted sesame seeds
  • 1 inch ginger - finely grated
  • 3 cloves garlic, smashed and finely chopped
  • 70 grams roasted peanuts
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 finely chopped onion
  • 3 tomatoes roughly chopped
  • 2 green chilli pepper finely chopped
  • 400ml coconut milk
  • 500grams (1 pound) broccoli
  • Salt and pepper


  1. Heat some water and steam the broccoli florets until just cooked. You should just be able to stick a fork into the side of the florets but there should be some resistance. Set aside.
  2. Now heat a large frying pan or wok over medium heat and add half the ghee or oil. Throw in the ginger, coconut, sesame seeds, peanuts, chilli powder and turmeric and cook for about three minutes stirring the ingredients about the pan with a spatula.
  3. Add the rest of the ghee if needed and throw in the onions, tomatoes and chopped chilli peppers.
  4. Cook until the onion is transparent and just beginning to turn a light brown.
  5. Add the garlic and cook for a further minute.
  6. Throw in the broccoli florets with the coconut milk and heat through. You want the broccoli to be tender but not mushy.
  7. Add salt and pepper to taste and serve immediately.
  8. As you can see, this broccoli curry can be made in minutes. Teamed with a little saffron rice or chewy home made naan bread it is the perfect mid week family meal or side or main dish for an exotic dinner party.
  9. I would really like to know how you get on with this recipe. The important thing is that you try it as it really is amazing. Be sure to stop back and leave a comment.

Did you like this recipe?

Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!


By the way, if you liked this broccoli curry recipe, please be sure to share it using the icons below.

I hope you do enjoy this broccoli curry as much as my family and I do. If you do give it a try, please let me know in the comments. I’d love to hear from you.

Anne-Marie Cartmell

Monday 9th of August 2021

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

Thursday 12th of August 2021

I am very pleased you enjoy the recipe so much. Thanks very much. Dan


Tuesday 15th of June 2021

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

Tuesday 15th of June 2021

Thanks for letting me know, that recipe is very popular! Dan


Wednesday 28th of October 2020

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

Thursday 29th of October 2020

Great to hear. Thanks very much. Dan


Tuesday 28th of July 2020

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

Tuesday 28th of July 2020

Hi Rob Thanks for your e-mail. I will look at the recipe and try to re-order. Dan


Saturday 29th of December 2018

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

Monday 21st of January 2019

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

Skip to Recipe