' Al Lago Wines - Broccolini Curry

Broccolini Curry

Recipe by Simone Lagomarsino


We really enjoy a wide spectrum of Indian flavors. This dish is a fantastic vegetable side dish to pair with any of your Indian main courses.  As with many of the dishes we create, this vegetable dish highlights Indian flavors, using an Americanized style.  We enjoy this with our Indian Butter Chicken In A Slow Cooker, or Chicken Tikka Masala, and you can access either of these recipes by clicking on those recipe titles. We also enjoy it with our Basmati Rice with Indian Flavors, our Garlic Naan Bread, and one of our dals – Black Lentils' Dal or Chana Dal – and once again, you can access all of these recipes by clicking on their titles.

At a Glance

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4-6 Servings


It is important to have a Dutch oven for the preparation of this great Indian side dish.



3 cups of Broccolini, cut into bite-sized pieces

1 cup of Spinach, chopped into bite-sized pieces

1 cup of Brown Mushrooms, chopped into bite-sized pieces

1 can of Chickpeas

1 tablespoon of Tomato Paste

1 medium Onion, finely chopped

4 cloves of Garlic, minced

⅔ cup of Yogurt (non-fat Greek Yogurt is recommended)

½ cup of Vegetable Broth (Chicken Broth can be used as substitute)

2 tablespoons of Creamy Peanut Butter

2 tablespoons of Curry Powder

1 teaspoon of Serrano Chili, finely chopped

1 teaspoon of Ginger, freshly grated

1 tablespoon of Vegetable Oil

2 tablespoons of Chives, finely chopped

Salt and Black Pepper to taste



In a 3-quart saucepan, add water (sufficient to cover the broccolini) and bring the water to a boil without the broccolini in it. Add the broccolini to the boiling water and boil for 2-3 minutes; however, the exact amount of time will depend on the thickness of the broccolini.  The broccolini should be “al dente” – and not over-cooked -- because it will cook more with the other ingredients later.  Remove the broccolini from the water and immediately put the broccolini into a bowl with water and ice.  Once the broccolini is cooled, remove it from the bowl and pat it dry with paper towels.  Set the broccolini aside. 


In a large bowl, whisk the yogurt, the vegetable broth, the tomato paste, the grated ginger, the serrano chili, and the creamy peanut butter together and set the mixture aside.  In a Dutch oven, heat the vegetable oil over a medium-high heat.  Add the onion and the minced garlic to the Dutch oven and cook them until they are transparent – about 5 minutes.  Add the mushrooms, one tablespoon of chives, and sprinkle the curry powder over them, and then cook them for another 3-5 minutes.  Add the broccolini, the spinach, the chickpeas, the yogurt mixture, and turn the heat down to a medium-low.  Cook it for about 10-15 minutes more until the flavors are integrated and then add salt and pepper to taste.  Put the broccolini curry into a serving dish and sprinkle it with the remaining chives. 


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