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Title: Broccoli Korma
Categories: Vegetables, Herbs, Nuts
Yield: 3 servings

1/4 c Ghee or vegetable oil
1 ts Ginger paste or fresh grated
- ginger
1 ts Garlic paste or fresh grated
- garlic
1 md Yellow onion; fine chopped
1 tb Unsweetened almond or cashew
- butter
13 oz Can coconut milk
8 oz Broccoli florets
Salt
1 ts (to 3 ts) coarse ground
- black pepper
1/2 ts Garam masala
Handful of slivered almonds
Lemon wedges; to serve
Rice or roti; to serve

In a medium (10") 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.

By: Zainab Shah

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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