This broccoli curry recipe is an easy dinner that everyone can make! Ready in 25 minutes, it is perfect for busy families or anyone who likes quick dinner recipes.
In a large pot (see note 5), heat the oil. Add finely minced onion and sauté for about 2 minutes. Add minced garlic and stir until the garlic releases its aroma.
Add curry powder, ginger and stir for a few seconds before adding broth, coconut milk, lentils, broccoli florets and salt and pepper. Stir well. Bring to a boil. Reduce the heat and simmer on low for about 10-15 minutes.
Add a drizzle of lemon juice, taste and serve!
Enjoy with rice or naan bread!
Notes
4 garlic cloves should yield about 1 tablespoon of minced garlic.
I used low sodium vegetable broth. If you use regular one, make sure to use less salt. I recommend seasoning it at the very end.
Coconut milk CANNOT be substituted with coconut milk drink or cream of coconut!
You can change the quantity of lentils if you like: For more protein, add 2 cups of lentils. For less, add 1 cup only.
I recommend using a pot that holds more than 3-quart/3-liter of liquid.
You will find more information, tips and serving suggestions in the full post above this recipe card.
Course: Dinner, Lunch
Cuisine: American, Indian
Keyword: Vegetarian Curry Recipe
Nutrition Facts
Broccoli Curry
Amount per Serving
Calories
412
% Daily Value*
Fat
25
g
38
%
Saturated Fat
19
g
119
%
Sodium
997
mg
43
%
Potassium
1105
mg
32
%
Carbohydrates
39
g
13
%
Fiber
13
g
54
%
Sugar
6
g
7
%
Protein
16
g
32
%
Vitamin A
1068
IU
21
%
Vitamin C
128
mg
155
%
Calcium
126
mg
13
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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