Creamy broccoli curry. Wholesome yet indulgent, this curry features tender broccoli florets soaked in deliciously creamy and spiced curry sauce. The florets contrast the velvety cream sauce both in terms of texture and flavor. And a little flavor boost from the classic spices makes it irresistibly delicious and perfect for a special vegetarian meal. Pair with naan or rice for a cozy dish that looks like it came straight from your favorite restaurant.
Why I Love This Curry
Without a doubt, cozy meals define winter, and their warmth and earthiness is largely responsible for their popularity in cooler months. To upgrade your regular meal, you can recreate your most favorite takeaway dishes, and you can choose from a sea of classics. But, how about bringing in some wholesomeness to your cozy dinner table? Think highly nutritious veggies taking the centerstage. There’s an amazing simplicity to a veggie curry, and the easiest way to upgrade their taste is infusing with spices.
On the surface, this dish is just a vegetable curry loaded with the green goodness of broccoli. Yet, it’s picture-perfect, extraordinarily delicious, and is a powerhouse of nutrition. While the cream sauce is a delicious marriage between rich cream and spices, the broccoli is par boiled retaining its gorgeous color. If you love vegetarian food, but don’t know what to cook, don’t get frazzled, make beautiful curry, this culinary adventure is sure to be a delicious one. You’ll love it!
Key Ingredients In Creamy Broccoli Curry
- Broccoli - Vibrant broccoli florets cooked to perfection form the base of this curry.
- Cream - Key ingredient to make the cream sauce.
- Spices - A combination of ground turmeric, cumin, coriander and red chili powder.
How To Make Creamy Broccoli Curry
Cook broccoli - Cut the broccoli into florets and place in salted water. Give it a gentle simmer to cook the florets. Perfectly cooked tender broccoli florets will retain their vibrant green color.
Make the curry - Start with sautéing ginger and garlic followed by stir frying the spices. You will need ground turmeric, cumin, coriander and red chili powder. Next, the creamy part of the curry, fresh cream, goes in alongside water to make rich sauce. Simmer this cream mixture for a few minutes before adding in broccoli and chopped coriander (cilantro) leaves. You will need more chopped coriander (cilantro) leaves for the beautiful green garnish. You can make this curry protein-rich with the addition of chicken or shrimp (prawns).
Ingredients
- ▢ 1 large whole head broccoli broken into florets
- ▢ 1 tablespoon oil
- ▢ 1 large garlic minced
- ▢ 1 cm ginger minced
- ▢ ½ teaspoon ground turmeric
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ ½ teaspoon red chili powder
- ▢ 1 cup fresh heavy (thickened) cream
- ▢ ½ cup water
- ▢ 2 tablespoons coriander (cilantro) leaves
- ▢ Salt and pepper to taste
- ▢ Coriander (cilantro) leaves, to garnish
- ▢ Rice or naan to serve
Instructions
- Bring a large pot of water to a boil. Season with salt.
- Add broccoli florets. Cook for about 3-4 minutes or until tender yet crisp.
- Drain.
- Heat oil in a large frying pan over medium-high heat.
- Add garlic and ginger. Saute, stirring, for about 1 minute or until fragrant.
- Add turmeric, cumin, coriander and red chili powder. Saute, stirring, for a few seconds or until aromatic.
- Add cream and water. Stir to combine.
- Season with salt and pepper.
- Bring to a boil. Simmer for about 3-4 minutes.
- Add broccoli and coriander (cilantro) leaves.
- Stir to combine. Heat through.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or naan.
Video
Notes
- Variations - Add prawns (shrimp) or chicken to this curry.
Nutrition
Like this creamy broccoli curry recipe? Then join Nish Kitchen on Facebook , Pinterest , Instagram or YouTube .
Check out more broccoli recipes:
- Broccoli Paneer
- Broccoli Melts
- Broccoli Gratin
- Broccoli Chutney
Ingredients
- ▢ 1 large whole head broccoli broken into florets
- ▢ 1 tablespoon oil
- ▢ 1 large garlic minced
- ▢ 1 cm ginger minced
- ▢ ½ teaspoon ground turmeric
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ ½ teaspoon red chili powder
- ▢ 1 cup fresh heavy (thickened) cream
- ▢ ½ cup water
- ▢ 2 tablespoons coriander (cilantro) leaves
- ▢ Salt and pepper to taste
- ▢ Coriander (cilantro) leaves, to garnish
- ▢ Rice or naan to serve
Instructions
- Bring a large pot of water to a boil. Season with salt.
- Add broccoli florets. Cook for about 3-4 minutes or until tender yet crisp.
- Drain.
- Heat oil in a large frying pan over medium-high heat.
- Add garlic and ginger. Saute, stirring, for about 1 minute or until fragrant.
- Add turmeric, cumin, coriander and red chili powder. Saute, stirring, for a few seconds or until aromatic.
- Add cream and water. Stir to combine.
- Season with salt and pepper.
- Bring to a boil. Simmer for about 3-4 minutes.
- Add broccoli and coriander (cilantro) leaves.
- Stir to combine. Heat through.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or naan.
Video
Notes
- Variations - Add prawns (shrimp) or chicken to this curry.
