Broccoli curry has to be one of my favourite vegetarian curries!
When you make this broccoli curry, you find out for yourself why I love it so much. This is a play on a recipe I tried in Kerala made with cauliflower instead of broccoli. Personally, I prefer this broccoli version but both vegetables will work here.
It’s the creamy sauce together with those veggies and crunchy peanuts that make this recipe one you’ve simply got to try. All those different textures and flavours… What’s not to like?
This broccoli curry features in my cookbook ‘The Curry Guy Veggie’.
About this recipe.
This is about as authentic as Keralan vegetarian recipes come. In fact, if they could get the broccoli as easily as they can cauliflower, this broccoli curry would most likely be on every menu.
The sauce you make for this curry would work with butternut squash or pumpkin too. In fact, it is also good with any protein. If you like, try it with chicken and you won’t be disappointed.
How do you get this recipe right?
We are working with textures here, not just flavour!
You really need to watch the broccoli so that it is a bit al dente. Overcook it and it will turn to mush in the curry. It will still be good but I recommend you keep an eye on it for best results.
As for the textures, there are a lot of them. The peanuts and to a smaller extent the sesame seeds give the finished curry flavour and a crunch.
When finishing the sauce, adding the coconut milk will give it a delicious creamy texture.
As for the flavour, taste as you go. You can use my recipe below but feel free to adjust the spicy, savoury, sweet and sour flavours by adding more or less of the flavours you like.
How long can you store broccoli curry in the fridge?
As with most curries, you can store any homemade broccoli curry you have leftover in the fridge for at least 3 days.
I recommend heating it back up in a pan over a medium heat. You could heat it in a microwave but microwaves cook from the inside out and that could ruin the texture of your broccoli.
Can you freeze this curry?
Although in theory you could, I don’t recommend doing so. It will never be the same and would probably be a big disappointment when you reheat it.
Coconut milk does not freeze well and the broccoli will most likely come limp and sad looking.
Steaming the broccoli
Frying the coconut, sesame seeds and ginger.
Onion and chillies added.
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!
Sauce complete!
Broccoli added and heated through.
Broccoli curry… One of my favourites.
Broccoli Curry - My Favourite Vegetarian Meal
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the rest of the ghee if needed and throw in the onions, tomatoes and chopped chilli peppers.
- Cook until the onion is transparent and just beginning to turn a light brown.
- Add the garlic and cook for a further minute.
- Throw in the broccoli florets with the coconut milk and heat through. You want the broccoli to be tender but not mushy.
- Add salt and pepper to taste and serve immediately.
- 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.
- 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.
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.
Eileen Eby
Tuesday 4th of June 2024
I had everything to hand bar the peanuts, so made it anyway. Yummy
Dan Toombs
Saturday 8th of June 2024
Glad it tasted good without the peanuts. Thanks Dan
emma
Tuesday 10th of October 2023
I love broccoli so when I seen this recipe pop I said I have to try this, next time I'm going to add some more veggies thanks it's saved to my phone now
Dan Toombs
Tuesday 17th of October 2023
Good idea and yes this is a really popular recipe and would be good with other added veg. Thanks Dan
Anne Sowerby
Friday 23rd of June 2023
I’m going to try this recipe this weekend. Sounds fascinating!
Dan Toombs
Sunday 25th of June 2023
Great, it’s a popular one! Thanks Dan
Gerry
Sunday 16th of October 2022
This sounds delicious but I'm unclear on how to use grated coconut. Does it mean fresh coconut I grate myself or a prepared product I can buy in supermarket?
Dan Toombs
Friday 21st of October 2022
Asian shops sell frozen grated coconut really inexpensively or you can buy it on line. Thanks Dan
Celie Bia
Thursday 13th of October 2022
Im gonna try this recipe for my boss tonight as we have a lot of brocolli
Dan Toombs
Thursday 13th of October 2022
Sounds good, hope he appreciates it! Thanks Dan