Broccoli Korma
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.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 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
- 1to 3 teaspoons coarsely ground black pepper (preferably Malabar)
- ½teaspoon garam masala
- Handful of slivered almonds (optional)
- Lemon wedges (optional), for serving
- Rice or roti, for serving
Instructions
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.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.Step 3
Top with garam masala and with almonds, if you like. Serve with lemon wedges, if using, and rice or roti.