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.
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!
- 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
- 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.
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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.