Crisp-tender broccoli, sweet peppers, and a creamy coconut curry sauce—ready in 20 minutes and loaded with flavor. Roasted peanuts on top? Non-negotiable.

birds eye image of a wok of mixed vegetables in a yellow coloured sauce, topped with chopped nuts.

You know how some recipe pairings are just meant to be? Like chocolate and peanut butter (try these peanut butter cup cookies!), or in this case, curried broccoli and butter chicken.

Honestly, I can’t get enough of this flavour combo! If you love the creamy, dreamy goodness of butter chicken and are looking for a wholesome complement, this easy vegetable curry recipe is for you. The combination of tender-crisp vegetables simmered in a rich and flavourful coconut curry sauce is absolutely divine. The addition of roasted peanuts takes it over the top.

As a registered dietitian and certified diabetes educator, one of the most common questions I get is, “How do I make vegetables actually taste good?” And honestly, there’s no single right way—it’s about finding flavors and textures that work for you. Some people love the simplicity of roasted veggies with olive oil and sea salt, while others need bold spices, creamy sauces, or a little crunch to make them more exciting. That’s where dishes like this curried broccoli medley come in—it transforms simple vegetables into something vibrant, rich, and completely crave-worthy.

side view of cooked mixed vegetables in a yellow-coloured sauce.

Nutrition Highlights

This quick and nourishing curry brings together wholesome ingredients for a perfectly balanced, flavor-packed meal.

  • Fiber from broccoli and peppers – Keeping things light yet satisfying.
  • Healthy fats from coconut cream and peanuts – For richness and flavor.
  • Anti-inflammatory spices like turmeric and curry powder
a wok of cooked mixed vegetables on a wooden board.

What You’ll Need for This Spiced Veggie Dish

Curried broccoli is versatile and forgiving, so feel free to mix and match vegetables based on what’s in your fridge. While I love the combination of broccoli, peppers, and onions, you can easily swap in cauliflower, green beans, or even potatoes for a heartier dish.

Birds eye view of a wooden board displaying an array of food ingredients including vegetables and spices.
  • Broccoli – Fresh florets work best; chop them into bite-sized pieces for even cooking.
  • Bell Pepper – Red, yellow, or orange peppers add natural sweetness and balance the broccoli’s slight bitterness.
  • Onion – Chunky pieces bring depth and a touch of sweetness without getting lost in the sauce.
  • Coconut Cream – Creates a rich, creamy sauce. Swap for light coconut milk if you prefer a thinner consistency.
  • Garlic – Freshly minced garlic enhances the overall flavor—always a must.
  • Tomatoes – If unavailable, a small amount of tomato passata works.
  • Peanuts – Adds crunch; use roasted store-bought peanuts or toast your own.
  • Curry Powder – The key spice in this dish. Use mild or hot, depending on preference.
  • Turmeric – Enhances color and depth of flavor.
  • Olive Oil – Used for tempering the whole spices.
  • Mustard Seeds – Brings a nutty, earthy flavor.
  • Curry Leaves – A staple in South Indian cooking, adding a distinctive aroma and taste. Dried curry leaves work well if fresh ones aren’t available.
  • Green Chilies – For a touch of heat. Adjust to your spice preference.
  • Salt – To taste.

How to Make Indian Broccoli Curry

This broccoli coconut curry couldn’t be easier to make. And it only requires 20 minutes of hands-on time. Here’s how to do it:

Vegetable preparation

Once you’ve chopped the broccoli into small florets, dice the tomatoes into small cubes. Set them both aside. Next, cut the onion in quarters and then peel apart the layers to create large chunks. I like to use large pepper pieces as well, so I cut them into quarters, and then slice them into three or four pieces.

Chopped tomato on a wooden board.
Dice the tomatoes for the curry base.
Chopped florets of broccoli on a wooden board with other vegetables in the background.
Cut the broccoli into small florets.
Chopped red pepper on a wooden board.
Dice the pepper into medium chunks.
slices of white onion on a wooden board.
Slice the onion into into medium pieces and separate the layers.

Curry preparation

A red pot with chopped garlic and chillies.
Step 1: Bloom the Spices – Heat the olive oil in a large pot over medium heat. Add the mustard seeds and curry leaves, frying until the mustard seeds begin to splutter. Stir in the garlic and cook until golden and fragrant. Toss in the chopped chilies.
a red pot of chopped tomato with tiny black seeds and brown leaves.
Step 2: Soften the Tomatoes – Add the tomatoes and let them cook for 3–4 minutes over medium heat.
A red pot of red sauce with tiny black seeds.
Stir occasionally, until they soften and break down.
a red pot with red sauce topped with spices.
Step 4: Build the Flavor Base – Sprinkle in the curry powder and turmeric, stirring quickly to prevent burning.
Slices of raw onion and red pepper in a cooking pot of broccoli.
Immediately add the broccoli florets, tossing them in the spiced tomato mixture to coat. Stir in the chopped onion and bell pepper, mixing well. Let everything cook for 1–2 minutes over low-medium heat.
A red pot of cooked mixed vegetables with a large dollop of coconut cream.
Step 6: Bring in the Creaminess – Pour in the coconut. Let it simmer for 1–2 minutes on medium heat. Keep the veggies crisp, not soggy—just a few minutes in the sauce is enough.
a red pot of cooked mixed vegetables topped with peanuts.
Step 7: Finish & Serve – Season with salt and top with peanuts.

The complete recipe with step-by-step instructions and amounts can be found in the recipe card at the bottom of this post.

a close up image of a wok of cooked vegetables in a yellow sauce with another bowl in the background.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm it on the stove over medium heat, stirring occasionally until heated through. If using a microwave, heat in short intervals, stirring in between to prevent the vegetables from overcooking. If the sauce thickens too much, add a splash of water or coconut milk to loosen it up.

Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!

Desi~liciously Yours, Shahzadi
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a perspective image of a wok of cooked mixed vegetables.
5 stars (5 reviews)

Get the Recipe:

20-Minute Curried Broccoli Medley (Not Soggy!)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
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Crisp-tender broccoli, sweet peppers, and a creamy coconut curry sauce—ready in 20 minutes and loaded with flavor. Roasted peanuts on top? Non-negotiable.

Ingredients
  

  • 1 tbsp olive oil, extra virgin, Benefits of olive oil
  • 1 tsp mustard seeds
  • 6 curry leaves, dried
  • 4 garlic , cloves, crushed
  • 2 chillies, green, washed and finely chopped
  • 2 tomatoes, extra large, washed, cut into small cubes
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 3 cups broccoli, washed and cut into small florets, Benefits of cooked broccoli
  • 1 onion, white, cut into large chunks
  • 1 pepper, red, washed and cut into large chunks
  • 1 cup coconut cream, thick
  • 1 tsp salt, sea salt
  • ⅓ cup roasted peanuts, whole

Instructions
 

  • Heat oil in a large pot over medium heat, add the mustard seeds and curry leaves and fry.
  • When the mustard seeds start to splutter, add garlic and continue to fry until it's golden.
  • Add chopped chillies, and give everything a good stir. At this point, add the tomatoes, and cook on medium heat for 3-4 minutes or until the tomatoes are softened.
  • Add curry powder and turmeric and stir well. Then immediately add the broccoli florets. Mix well to coat the florets with the tomato-spice mixture.
  • Add chopped onion and pepper, stir and cook for 1-2 minutes on low-medium heat.
  • Follow with the coconut cream, and give everything a good stir. Cook on medium heat for 1-2 minutes.
  • Season with salt to taste, stir in the peanuts and switch off the heat. Your curried broccoli is now ready to be served!

Notes

Below are a few prep and cooking tips to make this vegan curry even better:
  • When preparing the vegetables, you want to cut them into rustic chunky pieces. This ensures that they don’t turn into mush when cooked.
  • The key to a good curry is to temper and cook the spices until they’re fragrant. This helps to release their flavour and make the dish even more mouthwatering.
  • If you want a bit more of a kick, add an extra chilli or two.
  • It’s best not to overcook the broccoli, onion and pepper. A few minutes in the sauce is all that’s needed to become perfectly cooked.
  • If you want a creamier curry, add an extra 1/4 cup of coconut cream.

Nutrition Information:

Calories: 286kcal (14%)Carbohydrates: 18g (6%)Protein: 8g (16%)Fat: 22g (34%)Saturated Fat: 12g (60%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 677mg (28%)Potassium: 720mg (21%)Fiber: 5g (20%)Sugar: 6g (7%)Vitamin A: 1221IU (24%)Vitamin C: 135mg (164%)Calcium: 84mg (8%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Indian
Course: Main
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.