This Curried Broccoli is sautéed over the stovetop and seasoned with turmeric, curry powder, and red chili powder, then steamed until just tender. It’s a great, quick, light side dish that pairs perfectly with rice or meat.
Curried broccoli is my timeless favorite(like this spicy broccoli salad)—the secret lies in its rich, bold flavors.
This recipe starts by cracking cumin seeds in ghee—just imagine the aroma it brings! That step alone does half the work, even before the broccoli hits the pan.
Since it was made with influences of rich Indian flavors, I’ve added a little heat. Feel free to adjust it to suit your preferences.
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Why You'll Love This Recipe
⭐️Quick and easy to make Indian style dish.
⭐️Enjoy this as a side dish or a light lunch.
⭐️It’s vegan- and vegetarian-friendly.
Ingredients
- Broccoli: Thoroughly clean the broccoli and cut it into bite-sized florets.
- Coconut oil: Coconut oil pairs beautifully with curry powder. But if you prefer, you can substitute it with ghee (clarified butter) or any neutral-tasting oil.
- Cumin seeds: Let them sizzle in the hot oil until they slightly change color and begin to crackle. That’s when they release their aroma and add depth to the dish.
- Onion: I’ve used red onion for today’s recipe, but sweet onions or yellow onions will work just as well.
- Garlic: Freshly minced garlic gives the best flavor.
- Turmeric powder: Adds a golden color and an earthy flavor. It’s a staple in Indian-style recipes.
- Curry powder: Use your favorite curry powder blend, or use this homemade curry powder.
- Cayenne pepper: This one’s optional. It gives a nice kick and brings the heat, similar to Indian red chili powder. You can also substitute it with paprika or a mix of cayenne and paprika, depending on your preferred spice blend.
How To Make Curried Broccoli
- Heat ghee in a pan over medium heat. Add cumin seeds and let them crackle.
- Stir in the onion and garlic, and sauté until they are soft and lightly golden.
- Add turmeric, curry powder, cayenne pepper (optional), and salt. Stir quickly, then add the broccoli and toss to coat it well in the spices.
- Add two tablespoons of water, cover, and cook for 5 minutes, stirring once or twice, until the broccoli is tender-crisp. Toss and serve hot as a side or light lunch.
♨️How To Adjust The Heat Level
- This curried broccoli recipe is super flexible when it comes to heat—go as gentle or as bold as you like.
- Cayenne pepper brings most of the heat, so if you prefer a milder version or no heat at all, you can adjust the amount or skip it altogether. For just a touch of warmth, add smoked paprika.
- Curry powder also adds warmth, but the heat level can vary depending on the brand. It's available as mild or hot; choose your favorite.
- Want to turn up the heat? You can! Add crushed red pepper flakes, minced Thai chili, or add a bit more cayenne to make it spicier.
The Leftovers
- You can toss leftover curried broccoli into a grain bowl, stir it into scrambled eggs, or fold it into an omelet for a flavorful twist.
- You can store the leftovers in an airtight container in the refrigerator for up to 4 days and freeze for up to 3 months.
- To thaw, just transfer it to the fridge overnight or use the microwave for a quick defrost.
- When reheating, you can warm it over the stovetop (add a sprinkle of water to retain the broccoli’s moisture). Or microwave it in 30-second intervals until heated through.
Troubleshooting
The dish tastes a little bland: No worries! Just sprinkle a bit more curry powder or squeeze in some fresh lemon juice to bring out the flavors.
FAQ
Easy! Add some chickpeas, red beans, or black beans, and serve it with a bowl of cooked rice. It becomes a hearty, satisfying meal on its own.
That’s fine! You can skip adding it in the beginning and instead sprinkle a little cumin powder right before turning off the heat. It still adds a nice touch without overpowering the dish.
Yes, absolutely. You can make it at least a day ahead. When you’re ready to serve, just reheat it on high heat for a couple of minutes—either on the stovetop or in the microwave.
Yes, you can. Just keep in mind that frozen broccoli holds more water, so reduce the cooking time a bit. The texture might be a little softer than fresh broccoli, but the taste is still just as delicious.
This dish pairs wonderfully with plain rice, jasmine rice, or Indian flatbreads like roti or chapati. To round out the meal, serve it with lentils, chickpeas, or even a bowl of yogurt.
More Curry-Flavored Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Curried Broccoli
Ingredients
- 1 medium head of broccoli cut into florets
- 1 tablespoon ghee /coconut oil/canola oil
- ½ teaspoon cumin seeds
- ½ cup onion finely chopped
- 1 clove garlic minced
- ½ teaspoon turmeric powder
- 1 teaspoon curry powder hot/mild
- ¼ teaspoon cayenne pepper optional/adjust
- ¼ teaspoon salt
Instructions
- Wash and cut the broccoli into bite-sized florets.
- In a pan, heat ghee over medium heat. Once it’s hot, toss in the cumin seeds and let them crackle.
- Add the chopped onions and garlic. Sauté until they turn soft and lightly golden.
- Then, sprinkle in turmeric, curry powder, cayenne pepper, and salt. Stir quickly so the spices don’t burn.
- Add the broccoli florets. Toss well to coat with all the spices.
- Add 2 tablespoons of water, cover the pan, and cook for about 5 minutes or until it turns tender but still a little crisp. Stir once or twice in between.
- Give it a good toss and enjoy as a side dish or as a light lunch.
Notes
- Ghee adds flavor, but you can substitute it with coconut oil or any neutral oil.
- Adjust the heat by using more or less cayenne; substitute with smoked paprika for a milder kick.
- Frozen broccoli works too—reduce the cooking time slightly due to the extra moisture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop with a splash of water or microwave in 30-second bursts.
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