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(871)
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)

478 calories; 38 grams fat; 19 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 529 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
871 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.

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.

Kerry

This was one of the worst recipes I've ever made from NYT. Absolutely flavorless, far too heavy, and just generally unpleasant. Very drab looking and not enough of any kind of seasoning.

Kristen

Added chickpeas for protein. Great dish to add any veggies left in the fridge.

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