Broccoli Korma

By Zainab Shah

Published March 21, 2024

Broccoli Korma
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4(797)
Comments
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Broccoli florets are simmered in coconut milk and almond butter then topped with slivered almonds, resulting in a nutty, luxurious main or side in just 30 minutes. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use another black pepper, but if the former is an option, try it.) Garam masala dials up the spice and an onion provides subtle sweetness. Serve with rice or roti.

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Ingredients

Yield:3 to 4 servings
  • ¼cup ghee or vegetable oil
  • 1teaspoon ginger paste or freshly grated ginger
  • 1teaspoon garlic paste or freshly grated garlic
  • 1medium yellow onion, finely chopped
  • 1tablespoon unsweetened almond or cashew butter
  • 1(13-ounce) can coconut milk
  • 8ounces broccoli florets (from 1 large head broccoli), or use 8 ounces frozen broccoli
  • Salt
  • 1 to 3teaspoons coarsely ground black pepper (preferably Malabar)
  • ½teaspoon garam masala
  • Handful of slivered almonds (optional)
  • Lemon wedges (optional), for serving
  • Rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

390 calories; 38 grams fat; 19 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 472 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium (10-inch) pot, heat ghee on high for 30 seconds. Stir in ginger and garlic and cook for about 30 seconds. Add onion and continue cooking, stirring frequently, until it turns translucent, 5 to 7 minutes. Stir in almond butter and coconut milk and bring the mixture to a boil.

  2. Step 2

    Add broccoli and 1 teaspoon salt, and reduce the heat to maintain a simmer. Cook until just tender, about 8 minutes. Stir in black pepper and more salt if desired, to taste.

  3. Step 3

    Top with garam masala and with almonds, if you like. Serve with lemon wedges, if using, and rice or roti.

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Ratings

4 out of 5
797 user ratings
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Comments

Amy

I doubled the amount of broccoli, as well as the amounts of garlic and ginger, and added 2 cubed potatoes. Amazing, delicious, easy. Thank you.

Cynthia

Easy and good! I used a 12 oz bag of broccoli and cauliflower florets. I used a can of light coconut milk and that worked well. I also added some sauteed tofu cubes at the end for protein. When I make it again I'll add some carrot or sweet potato or red bell pepper to give the dish more color; otherwise it's kind of drab-looking on the plate--but delicious.

Mercy

Easy and delicious. Added a can of chickpeas for extra substance.

Nina G.

My husband loved this! I had a bunch of broccoli from our farm box that I wanted to incorporate into dinner ... Doubled the garlic. The sauce was bubbling on the stove when I realized that I hadn't started the brown rice, which would take 45 minutes and my husband was too hungry to wait. So before I added the broccoli, I added some chopped up potatoes and cooked them in the sauce for 10 minutes before adding the broccoli. Also added a chopped up carrot for color. Very tasty!

Niall Marshall

Delicious. Added 50% more broccoli in big pieces too, with thin carrot slices and pieces of red pepper to give it more colour and texture.

Banjoey.

I thought this was delicious as a weekday meal. I typically read through a recipe, and then modify it with what I have. Because we

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