Looking for a fast, cozy curry that still feels special? This broccoli korma layers silky coconut milk with a touch of nut butter for body, then finishes with warm garam masala and aromatic Malabar pepper. It’s balanced, nourishing, and effortless—perfect with rice or roti on a busy night. ✨
Quick Facts
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⏱️ Time: ~30 minutes
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🍽️ Serves: 3–4
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🌶️ Spice level: Mild–Medium (adjust pepper to taste)
Ingredients 🛒
Base & Aromatics
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¼ cup ghee or neutral oil (60 ml)
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1 tsp ginger paste (or 1 tsp freshly grated ginger)
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1 tsp garlic paste (or 1 tsp freshly grated garlic)
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1 medium yellow onion, finely diced (~1 cup / 130 g)
Creamy Sauce
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1 Tbsp unsweetened almond or cashew butter (16 g)
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1 can full-fat coconut milk (13.5 fl oz / 400 ml)
Veg & Spices
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8 oz broccoli florets, fresh or frozen (225 g; ~3 cups)
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1–3 tsp coarsely ground Malabar black pepper, to taste
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½ tsp garam masala
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Fine salt, to taste
Optional Garnish
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Slivered almonds
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Lemon wedges
Instructions 👩🍳
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Warm ghee or oil in a medium pot over medium-high heat until shimmering. Add ginger and garlic; sauté ~30 seconds until fragrant. Stir in onion and cook 4–5 minutes until translucent.
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In a bowl or measuring cup, whisk nut butter into coconut milk until smooth. Pour the mixture into the pot; bring to a gentle simmer.
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Add broccoli and a pinch of salt. Cover and simmer 6–8 minutes, until broccoli is tender but still bright.
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Stir in Malabar pepper and garam masala. Taste and adjust salt and pepper.
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Serve hot, topped with slivered almonds and a squeeze of lemon. Pair with steamed rice, roti, or warm naan. 🍚
Cook’s Notes (Read This!) 🧠
Malabar pepper is citrusy and robust; start with 1 teaspoon, then build to your preferred heat for balanced flavor. Full-fat coconut milk gives the silkiest body, while the nut butter emulsifies the sauce without cream. If using frozen broccoli, add it straight from the freezer and extend the simmer by 1–2 minutes.
For a richer finish, swirl in 1 tablespoon ghee at the end, or keep it fully plant-based by sticking with oil. You can boost protein by adding cubed paneer or extra-firm tofu during the last 3–4 minutes of simmering. Leftovers thicken as they cool—loosen with a splash of water or coconut milk when reheating. 🔁
Why You’ll Love It ❤️
This recipe delivers luxe texture with simple pantry moves, making weeknights feel restaurant-worthy. Broccoli adds fiber and vitamin C, while almonds contribute satisfying fats for steady energy. The result is a creamy, gently spiced korma that’s both comforting and light on its feet. 🥦
Enjoy your upgraded, readable, and emoji-friendly korma—quick to cook, easy to love, and ready for your table tonight. 🍛
