Broccoli Korma

I thought this was delicious as a weekday meal. I typically read through a recipe, and then modify it with what I have. Because we

I found this recipe because I had lots of broccoli that needed to be eaten. I started out by cutting baby potatoes in half and simmering them in the coconut milk, with 1 T peanut butter and the spices. Since I had 3 medium heads of broccoli, after cutting them up, I tossed them in the microwave for 5 minutes (my husband likes his veggies cooked well done). Then they went into the pot with the coconut milk and potatoes. I dashed a bit of lemon, regular pepper, and a little bit of salt. It was delicious!

Simple, quick and delicious! I did not have almond butter, so I used half peanut butter and half tahini. I also added fried tofu and a handful of spinach. Really good. Reminded me of a mussman curry. Oh, I just realized I forgot the garam masala and it was still good! Next time!

I actually thought this was great. I was afraid it would be bland. We upped the ginger and garlic and I used peanut butter bc we don't have the other nut butters. My only complaint was that it didn't make enough for many leftovers!

The suggestion to sauté tomato paste after the onions and garlic is a good one for color and plate appeal. Threw the garam masala directly into the sauce at the end instead of sprinkling it on top and we thought the sauce was delicious. I will say, we found it a bit salty. Next time I'll start with half the salt when adding the broccoli and then more to taste at the end.

Great dish for our vegetarian eaters!

I used cauliflower instead of broccoli. Creamier and tastier.

I adjusted spice and seasoning to taste as I take most every recipe as just a baseline. I added a chopped red bell pepper for color and a touch of sweetness, I also roasted half of my broccoli to get some varying textures/flavors. Added some cubed xtra firm tofu and cubes of paneer for protein, and some extra zucchini chunks from our forgotten giant zucchini from the garden. This was delicious - really the almond butter cocounut curry is the star base for any combination of ingredients.

This dish is not as flavorful as expected. If plain is your preference, this is a good choice.

Added one left over chicken thigh and thinned out slightly with Chicken stock.

I mostly followed the recipe (I eyeball amounts) and loved it, but it seemed to be missing something. Some anchari pickle would be great, or maybe currants like someone else suggested. I also skipped the lemon, so that might have done it. Warning not to do what I did and assume that if 1 tbsp of almond butter is good, then even more is better. Sauce got too thick. Which might also be because I doubled the vegetables, using red peppers and okra in addition to broccoli. Other veg would work well.

delicious as is. I use 1/4 tsp of cayenne for the pepper and for me it was fine, could have been spicier. Next time I would feel more free to add additional veggies, a potato, cubed, or chickpeas or another form of protein. But it was a lovely side dish just as it is.

I love Korma but this was a little bland if you follow the recipe as written. I doubled the broccoli and garlic. I also tripled the garam masala and added it directly to the sauce. I will likely add more garlic and onion next time I make it. This is not a traditional korma recipe by any means but is a good weeknight substitute.

added cilantro and grated carrots and garlic farofa (toasted cassava flour). delicious, hearty, filling.

Super delicious and easy, a new family favorite. I added chickpeas for protein and to stretch the meal a bit.