10-Ingredient Vegan Broccoli Curry

Jump to:

• Only 10 Ingredients 
• Using Dry Spices Instead of Fresh 
• Cheap Tips: 
• Other Vegetables To Include in Veggie Curry
• Can I Use Frozen Broccoli? 
• What To Eat With Broccoli Curry 
• Recipe Notes 
• How To Store 
• 10-Ingredient Vegan Broccoli Curry

Are you craving a curry dish made with smooth peanut butter, creamy coconut milk, and the spices and aromatics that takes vegetables to a whole new level? 

Welcome aboard, we’re making an easy, quick, healthy, and affordable pot of broccoli curry. Best served up with a pile of quick, no-yeast flatbread!

This recipe has recently been updated and improved. 

When I want dinner to be done fast, I like to get this dish going with a side of white rice from my friendly no-stress rice cooker. Plus, this dish takes just about 20 minutes from start to finish. I think that makes it a worth weekday dinner meal. 

If you’re into meal prepping, this dish is perfect for that. Later in this post, I have a tip on how to store, freeze, and then recook from frozen.

Only 10 Ingredients 

This recipe uses only 10 plant-based, vegan ingredients that are also pantry-friendly. Here’s what we’re working with: 

• Coconut Milk 
• Peanut Butter 
• Coconut Oil 
• Onion
• Garlic
• Ginger
• Curry Powder
• Salt 
• Broccoli 
• Water

The great part about this recipe is that it’s fairly flexible. So, if you have some leftover veggies laying around that needs to get used up before they go bad, add them in. 

Vegetables like carrots, bell peppers, kale, spinach, and potatoes are delicious add-ins that’ll only make this dish even better. 

Using Dry Spices Instead of Fresh 

We’re working with mostly fresh ingredients, however, it’s fine to swap them out for dry spices instead. I’ve done it both ways and the outcomes are both delicious. 

For example, instead of using fresh garlic, you can go for garlic powder instead. Or, instead of fresh ginger, the dry stuff is fine, too. 

5 cloves of fresh garlic → Use 1 teaspoon of garlic powder 

1-inch knob of fresh ginger → Use ¼ teaspoon of ginger powder 

More Curry Recipes : 

• Palak “Paneer” With Tofu 
• Tofu “Butter Chicken” (Murgh Makhani) 

Cheap Tips: 

1. If you have access to a local Asian grocery store, I recommend doing a price comparison for spices and coconut milk. I find that these items are typically cheaper at these stores. 
2. Go for off-brand peanut butter. They’re all essentially the same thing if they have the same ingredients. Just be sure to pick up a jar that has no added sugar or salt.
3. Find spices in large containers or bags. They are usually much cheaper. You can also find a plethora of spices online at Amazon. if you’re unable to find them at your local grocery store. Some of my favorites to buy in bulk include garlic powder, smoked paprika, and chili powder. 

Other Vegetables To Include in Veggie Curry

• Carrots
• Potatoes
• Cauliflower 
• Bell Pepper 
• Sweet Potatoes 
• Tomatoes
• Peas 
• Spinach 
• Kale 
• Green Beans 
• Pumpkin 
• Squash 
• Lentils 
• Beans 
• Tofu 
• Mushrooms 

Feel free to add to the recipe, just keep in mind different vegetables cook for different lengths of time.  

Can I Use Frozen Broccoli? 

I used fresh broccoli in this recipe, but you’re more than welcome to use frozen broccoli instead. However, I suggest cooking frozen broccoli for less time. 

For this recipe, fresh broccoli requires about a 10-minute cook time. For frozen broccoli, you’ll need to cook for about 5 minutes, depending on the size.

You'll know the broccoli is ready when you're able to easily pierce them with a fork.

For fresh broccoli, I suggest chopping the broccoli in small florets for faster cook time. 

What To Eat With Broccoli Curry 

I love broccoli curry with a side of fluffy and soft flatbread or steamed white rice. 

Other sides to consider include a side salad, quinoa, or toasted fresh bread. Or, eat it as is - kind of a soup! 

To make white rice, I just pop in 1 cup of white rice with 1 cup of water into a rice cooker. Cook until it tells you it’s done. 

If you’re looking for a more bold rice dish, check out our Puerto Rican yellow rice recipe. 

Recipe Notes 

1. To make this dish right, it’s important to use smooth, natural peanut butter without any added salt or sugar. I get my peanut butter from Trader Joe’s. 
2. When your curry is done, give it a taste and check to see if it needs more salt or more water. If you want the consistency thicker, simply turn off the heat after you’re done cooking and let some of the water steam off for a few minutes. Then, give it a stir. 
3. I highly recommend using full-fat coconut milk from the can. Reduced fat coconut milk or even the stuff from a carton is just not the same. 
4. Keep in mind that if you’re adding different types of vegetables to the curry, you might need to adjust the cooking time.
5. For a spicier curry dish, add cayenne pepper, red chili flakes, or go with chopped hot chili peppers.

How To Store 

This curry can keep in the refrigerator in an air-tight container or reusable silicone bag for up to four days. Or, store it in the freezer for months. 

To reheat from the freezer, place the curry in the refrigerator the day before to thaw. Or cook over medium heat and add some water to thin it out. 

Just getting started with a plant-based diet? Check out our FREE guide to going plant-based on a budget. 

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