Broccoli Korma

By Zainab Shah

Published March 20, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4(884)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 to 4 servings

  • ¼ cup ghee or vegetable oil

  • 1 teaspoon ginger paste or freshly grated ginger

  • 1 teaspoon garlic paste or freshly grated garlic

  • 1 medium yellow onion, finely chopped

  • 1 tablespoon unsweetened almond or cashew butter

  • 1 (13-ounce) can coconut milk

  • 8 ounces broccoli florets (from 1 large head broccoli), or use 8 ounces frozen broccoli

  • Salt

  • 1 to 3 teaspoons coarsely ground black pepper (preferably Malabar)

  • ½ teaspoon garam masala

  • Handful of slivered almonds (optional)

  • Lemon wedges (optional), for serving

  • Rice or roti, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

32 grams carbs; 478 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 38 grams fat; 3 grams fiber; 529 milligrams sodium; 7 grams protein; 2 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
884 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

sophie l

Delicious! Went heavy on the ginger and garlic; threw in carrots & green beans with the broccoli; added a few glugs of fish sauce and a bit of chicken stock, because I didn’t have enough coconut milk. Then tossed in some air-fried crispy tofu at the end, and served over basmati rice. Everyone in my family had seconds and thirds!

Risottogirl

I made it as written the first couple of times and them my husband suggested adding firm tofu in small pieces - nice addition! Also good with cauli instead of broccoli, but a bit monochrome :)

Penelope

I like the simplicity of this korma, which lets the warmth of the black pepper shine through the richness of the coconut/cashew. I thought it needed some acid (for context: I think this about most recipes), so I stirred in a bit of yogurt and added a generous squeeze of lime. That said, I'm unlikely to make this again, because I prefer the Kerala-style korma on this site--also by Zainab Shah and with similar ingredients, but that one has tomatoes and is a better fit for my acid-loving palate.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.