Vegan Broccoli and Potato Curry

Curry potato and broccoli

4kodiak / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
218 Calories
4g Fat
41g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 218
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 26%
Protein 8g
Calcium 140mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a quick and easy vegetarian and vegan curry recipe using broccoli and potatoes cooked in an Indian-spiced tomato sauce mixture with classical Indian spices, including garam masala, cumin powder, chili powder, and cayenne pepper. It's all finished off with a touch of lemon juice to bring out all the flavors and make them pop.

With nothing more than vegetables, potatoes and plenty of Indian spices, this simple and healthy side dish is vegetarian, vegan, and gluten-free. Serve it alongside rice or any gluten-free grain such as quinoa or kaniwa for a simple gluten-free and vegan meal.


  • 2 tomatoes (chopped small)
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1 tablespoon safflower oil (or olive oil)
  • 1/2 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 medium potato (chopped small)
  • 1 head broccoli (chopped)
  • 1 splash lemon juice (fresh)
  • Garnish: fresh chopped cilantro
  • Optional: 1/4 teaspoon cayenne pepper

Steps to Make It

  1. First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough. 

  2. Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.

  3. Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.

  4. Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.