NYT Broccoli Korma
Ingredients
1/4 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)
1/2 teaspoon garam masala
Handful of slivered almonds (optional)
Lemon wedges (optional), for serving
Rice or roti, for serving
Directions
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.
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.
Top with garam masala and with almonds, if you like. Serve with lemon wedges, if using, and rice or roti.
Nutrition
Trans Fat: 0 grams
Fat: 38 grams
Calories: 390
Saturated Fat: 19 grams
Unsaturated Fat: 17 grams
Sodium: 472 milligrams
Sugar: 2 grams
Fiber: 3 grams
Carbohydrate: 12 grams
Protein: 6 grams