Butter Broccoli

Butter Broccoli
Butter broccoli > butter chicken.


For the roasted broccoli:

  • ¼ cup vegetable oil
  • 2-3 heads broccoli (1-1.5kg), florets cut into halves/thirds
  • 1 tsp garam masala
  • 1 tsp turmeric, ground
  • 1 tsp cumin, ground
  • 1 tbsp salt flakes

For the curry:

  • 175g butter
  • 1 onion, finely diced
  • 6 cloves garlic, finely grated
  • 1 tbsp finely grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp turmeric, ground
  • 2 tsp cumin, ground
  • ½ tsp chilli flakes (optional, I make my butter chicken mild/baby friendly)
  • 1 cinnamon stick
  • 1 tbsp double concentrated tomato paste
  • 2 x 400g tin whole tomatoes
  • 1 tsp sugar
  • 1 cup thickened cream
  • ⅓ cup almond meal
  • ½ bunch coriander, leaves picked


  1. Preheat oven to 220°C.
  2. For the roasted broccoli, whisk together vegetable oil with spices and salt flakes in a large bowl.
  3. Add broccoli and toss until well coated, then roast on a lined baking tray until browned on the outside (around 15 minutes), then set aside.
  4. Meanwhile, melt butter in a large pot.
  5. Cook onions, garlic and ginger in butter until softened.
  6. Add spices, cinnamon stick and tomato paste and cook until fragrant.
  7. Crush tomatoes in your hand then add into the pot with sugar and a pinch of salt.
  8. Simmer for around 30-45 minutes, until sauce has thickened and tomatoes have broken down slightly.
  9. Add cream and almond meal and stir until well combined.
  10. Stir through broccoli and simmer until broccoli is tender.
  11. Taste and season, then stir through half of coriander.
  12. Serve with steamed rice and more coriander.

Leave a comment

Please note, comments need to be approved before they are published.