Curried Broccoli
Quick curried broccoli sautéed with Indian spices—turmeric, curry powder, and cumin. It's vegan, easy to make, and perfect paired with rice.
Servings: 2 Servings
Calories: 92kcal
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.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 294mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
