This broccoli potato curry is the perfect dish for you if you have been craving for a delicious bowl of curry using simple kitchen staples. It is super easy to make, is meal prep friendly, and comes together in just 30 minutes!
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If you are looking to try more curry recipes, then check out this butternut squash curry, chickpea mushroom curry, and sweet potato tofu curry!
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❤️ Why you’ll love it
My broccoli potato curry is a comforting dish, perfect for those dull weather days. The combination of colorful broccoli and creamy potatoes, cooked in a sauce made with Indian spices, creates a delightful harmony. The earthy essence of cumin and the aromatic touch of garam masala enhance its flavors.
This recipe is simple, using everyday kitchen ingredients. No need for fancy equipment either, just a regular pot works fine! Plus, it’s a quick way to add variety to my kids’ vegetable choices.
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🧾 Key ingredients
Broccoli takes the spotlight here. It’s a versatile star that absorbs flavors wonderfully with its crunchy texture and nutty undertones.
Potato adds a subtle, creamy texture to this dish, along with a slightly sweet taste. You can use any variety of potato – white or red – for this recipe, as long as it is diced. But if you are looking to save time, go with either baby potatoes or ones with thinner skin.
Cumin adds warmth and earthy sweetness, infusing rich flavor into the mix.
Garam masala, a key spice blend, is flavor-bomb in this recipe! It can be store-bought or homemade, combining coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom seeds, star anise, cloves, cinnamon stick, grated nutmeg, and curry leaves for a flavorful powder.
Leeks are great in this recipe as an alternative to the usual sweet onion whose flavor often overpowers a dish’s taste.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
I love my non-stick saucepan (3-quart/2.8 liter) which is perfect for sautéing and bringing the dish together. Plus, using a non-stick saucepan (10-inch/26 cm) with lid helps to cook delicate veggies, like broccoli.
👩🍳 Instructions
Preparing the ingredients
Start by washing and peeling your potatoes, before dicing them into 1-inch-long cubes. Next, separate the broccoli stems from the crown, peel the stem’s outer skin and dice them into ¼-inch pieces, while keeping the rest in florets. Chop up the leeks as well and keep the frozen peas ready.
Making broccoli potato curry
STEP 1
Boil broccoli and peas in your saucepan or pot for 2-3 minutes, then cool them in cold water. You might need to boil the broccoli first as they can fall apart quite easily if overcooked. On the other hand, if the frozen peas are already pre-cooked, then skip boiling them, and add them only towards the end of the cooking process below.
STEP 2
Heat olive oil in a deeper pan to medium heat, add the chopped leeks, and sauté for about 2 minutes.
STEP 3
Add ginger, garam masala, ground cumin, chili, and finally, tomato paste, to the pan. Cook on low heat for 2 minutes.
STEP 4
Add the diced potatoes and make sure they are coated with the spice mix.
STEP 5
Pour hot water, season with salt, and allow to simmer covered for 10-12 minutes until potatoes are nearly soft.
STEP 6
For the final step, add broccoli, peas, garnish with cilantro, and stir the potatoes gently for 2 minutes. Your delicious broccoli potato curry is ready to serve!
💡 Expert tip
For the best infusion of flavors, it’s advisable to mix Indian spices with heated oil, allowing them to cook and release their delightful aroma. If the leeks seem to have absorbed most of the oil, consider adding a bit more oil before introducing the spices. Additionally, take care to keep the heat at a moderate level while cooking the spices to avoid scorching them.
🔄 Variations
If you don’t like broccoli and are looking to replace it, then try cauliflower instead! And if you are feeling adventurous, you could even try this dish with Brussel sprouts instead of the broccoli.
Sweet potatoes can be a replacement for potatoes, but I would recommend sticking to just regular potatoes if you can. Sweet potatoes can kick the sweetness of the whole dish up a notch.
I love making this dish either in a semi-gravy or dry form depending on my mood.
For an extra protein-hit, add in some crispy tofu and elevate this dish to the next level! And of course, don’t forget to adjust the spices and seasoning depending on your preference.
🥣 Serving ideas
I enjoy serving broccoli potato curry with plain rice, brown basmati rice, chapati, or alongside a refreshing cucumber salad. For a change, get creative by making wraps or samosa rolls using the curry as a delicious filling.
For authentic samosas, stuff the filling into pre-made samosa triangles and deep fry until golden and crisp. If you prefer a wrap, simply add some fresh vegetables to a tortilla, chapati, or naan bread along with the curry.
❄️ Storing tips
After it has cooled down, you can store it in an airtight container in the fridge within 2-3 hours of cooking, where it stays good for 3 to 4 days.
For freezing, portion out the curry into freezer bags or suitable containers, and label them with the date. It can be stored for up to 2 or 3 months. Depending on the type of potato you use, sometimes the texture of the frozen and thaw potatoes are completely mushy and just off.
When ready to eat, thaw the dish in the fridge for a few hours and reheat it in a pan with a little water.
🤔 FAQs
While any type of potato works for this recipe, opting for yellow potatoes is ideal. Their creamy texture not only enhances the dish’s flavor but also allows them to absorb the spices beautifully. White potatoes, on the other hand, tend to retain their waxy texture, whereas russet potatoes are better suited for baked dishes.
No, boiled broccoli and steamed broccoli exhibit distinct textural differences. Boiled broccoli tends to be softer and may acquire a soggier texture compared to the crispy yet tender quality of steamed broccoli. However, if your boiled broccoli turns out excessively soggy, it’s likely due to overcooking. To prevent this, ensure you cook your florets carefully and for the right amount of time to maintain the desired texture.
More curry recipes
All of my vegan curry recipes are aromatic and veggie-loaded. Whichever you choose it will be amazing. If you would like to try creamy vegetable korma or tikka masala, I have those recipes too.
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Broccoli Potato Curry
Ingredients
- 2 oz Potatoes
- 7 oz Broccoli
- 2 oz Green peas
- 2 oz Leek or onion
- 1 Tbsp Vegetable oil
- 1+½ tsp Garam masala
- 1+½ tsp Turmeric
- 1 Tbsp Tomato paste
- 1 tsp Cilantro dried or fresh
- ½ tsp Ginger powder
- ½ tsp Cumin
- 1 cup Hot water
Instructions
- Cook broccoli florets and frozen green peas for 2-3 minutes separately in boiling water. Cool them down in cold water to stop overcooking. Drain them.
- Preheat a deeper pan to medium heat. Add olive oil and chopped leek, and cook them for 2 minutes.
- Add ginger, garam masala, cumin, turmeric, chili, and tomato paste. Stir well and cook for 2 minutes.
- Add 1-inch (25 mm) large diced potatoes. Mix well until you cover them with spices.
- Add hot water and season with salt and black pepper. Stir well and cook with the lid on for 10-12 minutes on low heat.
- Add pre-cooked broccoli, green peas, and cilantro leaves when the potatoes are almost ready. Stir gently and cook for another 2 minutes.
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