Minced Broccoli Curry (Dry)

Broccoli was one vegetable that I hated the most. However the very first time I started reading about healthy veggies, I was surprised that broccoli kind of topped the list!

I decided to try out some nice broccoli dish to just give the veggie a chance 😉 I first tried tandoori (oven baked) broccoli. I will be putting up the recipe for that soon! I did like the crispy broccoli florets but was not sure if I would like broccoli as a side dish for Indian bread (chapathi). So I experimented a little to get this broccoli curry. The finely chopped broccoli along with green pepper, tomato and onion cooked in Indian spices makes a deliciously healthy side!! I had this with quinoa chapathis and it was just too yummy 🙂

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  1. 1 cup finely chopped onion  (I used red onions)
  2. 1 cup finely chopped broccoli
  3. 1/2 cup coarsely chopped green peppers (capsicum)
  4. 1/2 cup finely chopped tomatoes (I used tomatoes on vine. Can be substituted with roma variety as well)
  5. 4 cloves garlic finely chopped
  6. 2 thai red chillies finely chopped (Can be substituted with green chillies as well)
  7. 2 tsp oil of choice
  8. 1 tsp cumin seeds (jeera)
  9. 3/4 tsp salt or to taste
  10. 1/4 tsp cumin (jeera) powder
  11. 1/4 tsp coriander (dhania) powder
  12. 1/4 tsp red chilli powder
  13. 1/2 tsp turmeric powder (haldi)
  14. 3 tbsp water
  15. 1 tsp lemon zest (optional)
  16. Finely chopped coriander to garnish (optional)

Preparation Time:   10 min                   
Cooking Time: 20 min
Servings: 2


  1. In a medium sized saucepan heat 2 tsp of oil. Once heated, add 1 tsp cumin (jeera) seeds and let it crackle.
  2. Add the chopped garlic and chillies and saute well.
  3. Add chopped onions and continue to saute. Add 1/4 tsp salt to the onions. This helps to cook the onion quickly.
  4. Once the onion changes color lightly, add the green peppers. As the peppers start to cook, add the chopped tomatoes and broccoli.
  5. Add the spices (cumin, coriander, turmeric and chill powders) and 1/2 tsp of salt. Add 3 tbsp water to this and let the veggies cook well. Stir occasionally.
  6. Once the veggies are cooked, turn the heat off and add the lemon zest to the curry and mix well. Garnish with coriander and serve hot with Chapathi/Rice.

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