The best part is that it only takes 25 minutes to make, so it’s perfect for busy families. If you’re looking for an easy dinner recipe that everyone will love, then this Indian-style broccoli curry is the dish for you! I agree to be sent email.
About this recipe
It’s a vegetable curry that is also naturally vegan and gluten-free! The broccoli is cooked in a fragrant and slightly spicy curry sauce made with cashews, fresh ginger, and garlic. Serve it over steamed rice or quinoa for a complete meal. You can also add other vegetables to the curry-like cauliflower, carrots, or potatoes. This broccoli recipe was inspired by my cabbage curry, tofu butter masala curry, and zucchini curry from my site. This is best when served in a small bowl with naan, phulka roti, or chapati and with a side of vegetable rice. Every spoonful of this curry is full of flavor from tofu and spices. This will be your next favorite vegan curry recipe!
Ingredients note
Instructions
First air fry broccoli and 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. Tofu: I use medium-firm tofu, cut into cubes for this recipe. A firm of extra firm tofu works too, but it takes longer for the flavor from curry to seep in. Cashews: I use raw cashews that I soak in hot water for 15 minutes. This helps them blend into a smooth paste when added to the blender. Tomato paste: tomato paste is a concentrated form of tomatoes that is usually sold in a small can. You can find it near the canned tomato section in most grocery stores. Instead of tomato paste, you can also use tomato sauce or chopped tomatoes. Spices: I used red chilli powder, turmeric powder, ginger powder, garam masala powder, and kitchen king masala powder. Kitchen king masala powder is a blend of spices that you can find in the Indian section of most grocery stores. You can also use curry powder instead. 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. Add the tomato paste and 2 tablespoon of water and mix well. 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. Now Place the same vessel over medium-high heat and heat oil. Add cumin seeds and saute it for 30 seconds. Then add the prepared masala paste. Now add all the spices and cook for a minute or until the raw smell is gone. 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 spinach paratha or naan. Enjoy!
Substitutions
Storage
This curry in an airtight container will keep fresh in the fridge for up to four days. It can also be frozen for up to three months. If you don’t like tofu, you can substitute it with chickpeas, and soy chunks. If you’re not a fan of broccoli, you can use any other vegetable that you like. Cauliflower, carrots, and potatoes would all be great in this curry. If you can’t find tomato paste, you can use tomato sauce or chopped tomatoes instead. If you don’t have all of the spices on hand, you can use curry powder instead. When you’re ready to eat it, defrost in the fridge overnight and reheat on the stove until heated through.
Top tips
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.
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Broccoli ParathaAir Fryer Frozen BroccoliBroccoli Paratha RecipeBroccoli CutletsBroccoli Soup Without Cream
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