Broccoli Korma Recipe

Who says comfort food can’t be packed with nutrients? Our broccoli korma is the perfect blend of creamy, aromatic spices and wholesome goodness. This dish takes inspiration from traditional Indian korma, known for its rich, flavorful sauces, and gives it a modern twist by spotlighting broccoli as the star ingredient.

We love how this recipe elevates humble broccoli into something extraordinary. The velvety coconut-based gravy, infused with warming spices like turmeric, cumin, and coriander, wraps each bite in a burst of flavor. It’s a dish that’s hearty enough for a main course yet elegant enough to serve at a dinner party.

Broccoli Korma Recipe

Here is our step-by-step guide to crafting an effortlessly creamy and aromatic broccoli korma. It’s perfect for bringing together bold spices and the rich taste of coconut while celebrating the star of the dish—broccoli. Let’s dive in!

Ingredients

• 2 cups broccoli florets, chopped into medium-sized pieces
• 2 tablespoons oil (vegetable or coconut oil preferred)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 large tomato, finely chopped
• 1/4 cup cashews, soaked in warm water for 15 minutes
• 1/2 cup coconut milk (unsweetened)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/4 cup fresh cilantro, finely chopped (for garnish)

Cooking Steps

1. Prep the broccoli

Blanch the broccoli florets in salted boiling water for 3–4 minutes. Drain and rinse under cold water to retain their vibrant green color.

1. Prepare the cashew paste

Blend the soaked cashews with 2–3 tablespoons of water into a smooth paste. Set aside.

1. Cook the aromatics

Heat oil in a deep skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Toss in the chopped onion, garlic, and ginger. Sauté for 5–6 minutes until golden and fragrant.

1. Add the spices and tomato

Stir in turmeric, coriander, and chili powder. Cook for 1 minute, allowing the spices to bloom. Add the chopped tomato and cook for 5–7 minutes until softened and the mixture thickens.

1. Combine the coconut milk and cashew paste

Reduce the heat to low. Stir in the prepared cashew paste and coconut milk. Simmer for 3–4 minutes, ensuring the gravy is smooth and creamy.

1. Introduce the broccoli

Add the broccoli florets to the skillet. Sprinkle with salt and garam masala. Stir gently to coat the broccoli evenly in the luscious gravy. Simmer for another 5 minutes.

1. Garnish and serve

Sprinkle fresh cilantro on top before serving. Pair with steamed basmati rice or warm naan for a complete meal.

Cooking Time Table

Step	Time Required (minutes)
Blanching broccoli	4
Cooking aromatics	6
Preparing the gravy	10
Simmering broccoli	5
Total Time	25 minutes

Enjoy this broccoli korma as a nutritious and creamy alternative to traditional kormas. The fusion of broccoli and spiced coconut gravy creates a meal that feels indulgent yet wholesome. 🍴

Ingredients

To create this flavorful, creamy Broccoli Korma, we need ingredients that bring out its rich, spiced profile. Below, we’ve categorized ingredients for ease of preparation.

For The Broccoli Korma

• 2 cups broccoli florets (cut into bite-sized pieces)
• 1 medium onion (finely chopped)
• 1 medium tomato (pureed)
• 1/4 cup coconut milk (full-fat for creaminess)
• 2 tablespoons cooking oil (coconut or vegetable oil)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 teaspoon ginger-garlic paste
• 1/4 cup water (adjust for desired consistency)
• Salt (to taste)

For The Spice Paste

• 1/4 cup raw cashews (soaked for 10 minutes)
• 1 teaspoon fennel seeds
• 1 green chili (adjust spice level to preference)
• 1 teaspoon poppy seeds (optional, adds depth to the flavor)
• 3 tablespoons grated coconut (fresh or desiccated)

Blend these into a smooth, creamy paste with 3 tablespoons water.

Optional Garnishes

• Fresh cilantro leaves (finely chopped)
• 1 teaspoon roasted cashews
• A splash of coconut cream (for extra richness)

Tip: Use fresh broccoli florets and high-quality coconut milk for the best results. These lend the dish a delightful creaminess and freshness.

All ingredients combine seamlessly to form a wholesome, aromatic Broccoli Korma that’s perfect for pairing with steamed basmati rice or fluffy naan.

Tools And Equipment

To prepare our creamy and flavorful broccoli korma, having the right tools and equipment at hand ensures a smooth cooking process. Here’s a curated list of essential items you’ll need, along with their uses:

Essential Tools

• Mixing Bowls: For prepping and holding ingredients like blanched broccoli and spice mixtures.
• Large Pot or Saucepan: Ideal for blanching the broccoli and cooking the korma to perfection. Choose one with a thick base to prevent burning.
• Blender or Mixer Grinder: To blend the cashew paste and other ingredients into a creamy, fine texture. This is key for achieving the signature velvety gravy.
• Knife and Cutting Board: For chopping vegetables like onions and tomatoes. Ensure the knife is sharp to speed up prep work.
• Fine Mesh Strainer: For draining the blanched broccoli or rinsing the vegetables before cooking.
• Measuring Cups and Spoons: Precision is essential for balancing the flavors in the spice mix. Using proper measurements enhances the taste of the dish.
• Wooden Spoon or Silicone Spatula: To stir the gravy and prevent sticking during cooking.

Additional Equipment (Optional but Helpful)

• Skillet or Small Pan: To toast spices like cumin or roast cashew nuts for garnishing.
• Garlic Press: For mincing fresh garlic, which adds depth to the flavor.
• Ladle: Useful for scooping and serving the korma once prepared.

Summary Table of Tools

Tool/Equipment	Purpose
Mixing Bowls	Prepping and holding ingredients
Large Pot/Saucepan	Blanching broccoli and cooking korma
Blender	Making creamy gravy or cashew paste
Knife & Cutting Board	Chopping vegetables
Fine Mesh Strainer	Draining broccoli or rinsing veggies
Measuring Cups & Spoons	Precise measurement of ingredients
Wooden Spoon/Spatula	Stirring gravy, avoiding sticking
Skillet	Toasting spices or roasting cashews
Garlic Press	Mincing garlic for better flavor
Ladle	Scooping and serving korma

Having these tools will make preparing this aromatic broccoli korma effortless. We recommend organizing all equipment before cooking to streamline your workflow and make the experience enjoyable.

Directions

Let’s dive into the step-by-step process of crafting this creamy and aromatic broccoli korma. These instructions ensure a seamless flow from prepping to finishing.

Prep

1. Blanch the broccoli:

• Bring 4 cups of water to a boil in a large pot. Add a pinch of salt.
• Add 2 ½ cups of fresh broccoli florets. Blanch for 2 minutes, and then transfer immediately to a bowl of ice-cold water. Drain and set aside. Blanching keeps the broccoli crisp and vibrant green.

1. Prepare the spice paste:

• In a blender, combine the following:
• ¼ cup of cashews (soaked for 10 minutes).
• 1 tbsp of fennel seeds.
• 2 green chilies (adjust to spice preference).
• 3 tbsp of grated fresh coconut (or desiccated coconut, if fresh is unavailable).
• Blend to a smooth paste with ¼ cup water. Set aside.

1. Prep the aromatics:

• Chop 1 medium onion finely.
• Puree 2 medium tomatoes to create a smooth consistency.
• Mince or grate 4 garlic cloves and 1-inch ginger.

Prep Component	Details
Broccoli	Blanched for 2 minutes; set aside.
Cashew Paste	Made with soaked cashews, fennel, chili, coconut, and water.
Aromatics	Finely chopped onion, tomato puree, minced garlic, and ginger ready to cook.

Cook

Let’s bring together the rich and aromatic flavors in this broccoli korma. Follow these steps precisely to create a creamy, spiced dish that’s irresistibly good.

Sauté The Ingredients

1. Heat 2 tablespoons of oil or ghee in a large pan or saucepan over medium heat.
2. Add 1 medium finely chopped onion and sauté until golden brown, approximately 5-7 minutes. Stir frequently to prevent burning.
3. Add 1 tablespoon minced garlic and 1 tablespoon minced ginger. Cook for 1-2 minutes, or until fragrant.
4. Stir in the pureed tomatoes (from 1 large tomato) and cook for 3-4 minutes, ensuring the mixture thickens and the raw smell of the tomatoes disappears.

Add Spices And Simmer

1. Lower the heat to medium-low. Add the following spices and blend well while stirring for about 1 minute:

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste)

1. Pour in 1 cup of coconut milk and 1/2 cup water. Mix thoroughly, allowing the spices to infuse into the creamy base.
2. Season with salt to taste.
3. Let it simmer gently for 5-7 minutes, stirring occasionally. This helps the flavors meld beautifully and the sauce thicken slightly.

Pro Tip: Add a splash of coconut cream at this stage if you want a silkier, richer gravy.

Incorporate The Broccoli

1. Carefully add the blanched broccoli florets (about 2 cups or from 1 medium-sized head of broccoli) to the simmering gravy.
2. Gently fold the broccoli into the sauce, coating every floret with the luxurious, spiced coconut mixture.
3. Let the broccoli simmer for an additional 5 minutes, keeping the heat low to preserve its vibrant green color and slight crunch.
4. Taste and adjust seasoning, adding more salt or spices if required.

Key Steps Overview	Time Required
Sauté onions, garlic, ginger	8-10 minutes
Add and cook tomatoes	3-4 minutes
Combine spices and coconut milk	6-8 minutes
Simmer broccoli in gravy	5 minutes

Final Note: The delicate balance of creamy coconut gravy and tender broccoli makes this dish truly special. From sautéing the aromatics to simmering the flavors, every step elevates the overall taste of the broccoli korma.

Assemble

Now that we have prepped all the components, it’s time to bring everything together and assemble our broccoli korma into a harmonious, creamy dish. Follow these steps diligently to create a flavorful masterpiece:

1. Prepare the Cooked Base:

• Heat 2 tablespoons of oil or ghee in the same large pot or saucepan we used earlier. Add the prepared aromatic paste—made from sautéed onions, garlic, ginger, and pureed tomatoes—to the pan.
• Stir in the fresh spice blend: 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon cumin, and ¼ teaspoon garam masala. Cook on medium heat for 2-3 minutes until the mixture thickens slightly and the spices release their aroma.

1. Incorporate the Coconut Milk:

• Gently pour in 1 cup of full-fat coconut milk, stirring constantly. Watch as the gravy transforms into a silky, golden sauce. If it becomes too thick, add ¼ cup of water to adjust the consistency. Simmer for 3-4 minutes to integrate the flavors fully.

1. Add the Cashew Paste:

• Pour the cashew-fennel paste we prepared into the coconut gravy. Mix well to merge it with the other ingredients, creating a luscious and creamy texture. Keep stirring to avoid lumps, allowing the flavors to combine beautifully.

1. Combine the Broccoli:

• With care, gently fold the blanched broccoli florets into the simmering gravy. Coat each floret in the creamy sauce. Let the mixture cook for another 3-4 minutes on low heat. This step ensures the broccoli absorbs the aromatic flavors while maintaining its slight crunch.

1. Optional Garnishes:

• Garnish with freshly chopped cilantro for added freshness and a pop of green. For extra indulgence, sprinkle a handful of lightly roasted cashews or drizzle a teaspoon of coconut cream over the top. The garnishes elevate the presentation and flavor of the dish.

Ingredient or Step	Quantity/Details	Notes
Spices for gravy	Turmeric, coriander, cumin	Pre-measure to save time
Coconut milk	1 cup	Use full-fat for rich texture
Cashew-fennel paste	1 small batch	Blend to a smooth consistency
Blanched broccoli	2 cups	Ensure it stays crisp and vibrant
Garnish	Cilantro, cashews, cream	Optional but highly recommended

1. Final Touch:

• Let the broccoli korma rest for 2-3 minutes after turning off the heat. This helps the spices settle, enhancing their depth of flavor. Serve immediately with fluffy basmati rice or warm naan.

Tips For Success

To make the most flavorful and perfectly creamy broccoli korma, here are some key tips and techniques that will elevate your cooking experience and the final dish:

1. Choose Fresh and High-Quality Ingredients

• Always select fresh broccoli florets that are bright green and firm to achieve the best texture and flavor.
• Use full-fat coconut milk for a luscious and creamy gravy.
• Soak the cashews for at least 20 minutes to ensure a smooth paste.
• Opt for fresh ginger, garlic, and cilantro, as they bring unmatched freshness to the dish.

2. Prep Ingredients Ahead

• Chop all vegetables, prepare the spice paste, and measure spices in advance. This keeps the cooking process smooth and stress-free.
• Blanch the broccoli properly: Boil for exactly 2 minutes in salted water, then immediately transfer it to an ice bath to lock in its color and maintain crunch.

3. Perfecting the Cashew Paste

• Blend soaked cashews with just enough water to create a silky paste. This paste is a key element for the creamy texture.
• Add 1 to 2 green chilies to the paste for a subtle heat, or adjust as per your spice preference.

4. Master the Spices

• Toasting whole spices like cumin seeds or fennel seeds enhances their flavor. If you’re using ground spices, add them to hot oil for better aroma.
• Use a balance of turmeric, coriander, and garam masala to create the signature korma flavor.
• Avoid overcooking the spices, which can make them taste bitter.

5. Achieve the Perfect Gravy Consistency

• Simmer the gravy on medium heat to blend the flavors. Stir constantly to avoid sticking or burning.
• If the gravy is too thick, add a small amount of water or stock. If it’s too thin, simmer for a few extra minutes to thicken.
• Incorporate the cashew paste gradually into the gravy, stirring well to prevent lumps.

6. Timing is Key

• Add the blanched broccoli towards the end of cooking to preserve its texture and vibrant color.
• Avoid overcooking the broccoli; it should remain tender yet slightly crisp for the ideal bite.

7. Garnishing for Ultimate Flavor and Presentation

• Garnish with fresh cilantro leaves, a sprinkle of roasted cashews, or a swirl of rich coconut cream for added elegance.
• Serve the broccoli korma with soft naan, flaky parathas, or steamed basmati rice.

Quick Reference Cooking Tips Table:

Step	Time/Measurement	Purpose
Blanching broccoli	2 minutes	Retain vibrant color and crunch
Soaking cashews	20 minutes	Create a smooth, creamy paste
Simmering gravy	10-12 minutes	Meld the spice flavors
Adding coconut milk	1 cup (full-fat preferred)	Achieve a rich, silky consistency
Garnishing	Fresh cilantro, roasted cashews	Enhance flavor and presentation

Pro Tip:

“Let the broccoli korma rest for 5 minutes before serving, allowing the flavors to develop fully.”

These tips ensure your broccoli korma is not just a meal but a culinary masterpiece, packed with vibrant flavors and creamy perfection.

Make-Ahead Instructions

When it comes to streamlining your cooking process, preparing elements of our broccoli korma ahead of time can save both effort and time, especially for busy weeknights or entertaining guests. Here’s how to efficiently make portions of the recipe in advance while maintaining its fresh and vibrant flavors.

1. Prep the Broccoli

• Wash and cut the broccoli into bite-sized florets.
• Blanch the florets by boiling them in salted water for 2 minutes, then immediately transfer them to an ice bath to stop cooking. This keeps them crisp and vibrant.
• Once cooled, drain thoroughly and store the florets in an airtight container in the refrigerator for up to 3 days.

2. Make the Cashew Paste

• Prepare the silky cashew paste by blending soaked cashews, grated coconut, fennel seeds, green chili, and water into a smooth consistency.
• Transfer the paste to a sealed container and refrigerate for up to 3 days. Before use, bring it to room temperature and stir to recombine if separated.

3. Prep the Aromatics

• Finely chop the onion, mince the garlic and ginger, and puree the tomatoes. Keep them in separate containers to prevent flavor transfer.
• Store these prepped aromatics in airtight containers in the refrigerator for 2-3 days.

4. Pre-Mix the Spices

• Measure and mix the required ground spices, such as turmeric, cumin, and coriander. Store the spice blend in a small spice jar or sealed container in a cool, dark place until ready to use.

5. Prepare the Coconut Gravy Base

If you’d like to get a head start on the gravy:

• Sauté the chopped onions, garlic, and ginger until golden brown. Add the pureed tomatoes and spices, then cook until a thick gravy forms. Let this base cool completely before storing it in a refrigerator-safe container for up to 2 days.
• When reheating, stir in coconut milk and cashew paste for a fresh and creamy consistency.

Storage Tips Table

Component	Storage Method	Maximum Storage Time
Blanched Broccoli	Airtight container (fridge)	3 days
Cashew Paste	Sealed container (fridge)	3 days
Aromatics (chopped)	Airtight container (fridge)	2-3 days
Pre-Mixed Spices	Dry spice jar (cool/dark)	1-2 months
Coconut Gravy Base	Refrigerator-safe container	2 days

By following these make-ahead tips, we can simplify the final assembly process and achieve consistently delicious results without compromising the rich, aromatic flavors of our broccoli korma.

Serving Suggestions

Broccoli Korma offers a versatile dining experience with its creamy texture and bold, aromatic flavors. Whether served for a cozy family dinner or an elegant gathering, this dish pairs beautifully with a variety of accompaniments to complete the meal. Below are some of our favorite serving ideas:

1. Classic Pairings

• Steamed Basmati Rice: Its fluffy grains absorb the creamy korma gravy effortlessly. Opt for aromatic varieties like aged basmati for an enhanced dining experience.
• Soft Naan or Roti: Freshly baked naan or whole wheat roti adds a delightful chewiness to the meal, making it perfect for scooping up the rich curry.

2. Elevated Combinations

• Jeera Rice: Add depth to your plate with jeera (cumin) rice. The subtle spice and nuttiness of the cumin seeds perfectly complement the korma’s flavor profile.
• Parathas: For a flaky and indulgent twist, pair the korma with buttery, layered parathas.

3. Low-Carb and Healthy Options

• Cauliflower Rice: For a lighter alternative, use cauliflower rice. Its subtle flavor enhances the creamy, spiced korma without overpowering the dish.
• Quinoa: Packed with protein, quinoa provides a nutty base for the korma while keeping the meal nutritious.

Suggested Side Dishes

Elevate the meal by adding complementary sides:

• Cucumber Raita: This cooling yogurt-based side with diced cucumber and a hint of roasted cumin balances the spices in the korma.
• Mango Chutney: The tangy sweetness of mango chutney adds a delightful contrast to the savory curry.
• Papadums: Serve crisp, roasted papadums for a crunchy texture and a pop of flavor.

Beverage Pairings

Complete the experience with flavorful drinks:

• Masala Chai: This spiced tea complements the warm, aromatic spices in the korma.
• Lassi (Plain or Sweet): The creamy texture of this yogurt-based drink doubles as a palate cleanser.
• Lemonade or Sparkling Water: For a refreshing option, serve chilled drinks with subtle citrus notes to cut through the richness.

Garnish for Presentation

To amplify the visual appeal of your broccoli korma, consider the following garnishes:

• Sprinkle freshly chopped cilantro for a burst of color and freshness.
• Add a drizzle of coconut cream for a luxurious finish.
• Top with a handful of toasted cashews or almonds for added crunch and elegance.

Perfect for Special Occasions

Quote: “Broccoli Korma doesn’t just satisfy your taste buds but also makes for a visually stunning centerpiece on any table.” This wholesome dish, combined with its accompaniments, is ideal for festive meals, potlucks, or even relaxed weekend dinners.

Here’s a quick serving suggestion summary in table format for ease:

Accompaniment	Details
Steamed Basmati Rice	Fluffy, aromatic rice pairs beautifully with the creamy gravy.
Soft Naan or Roti	Perfect for scooping up the flavorful korma.
Jeera Rice	Adds a nutty and spiced depth to the dish.
Cucumber Raita	Cools and balances the spice with refreshing yogurt.
Mango Chutney	Provides a tangy, sweet contrast.
Masala Chai	Enhances the spiced undertones of the korma.

With these serving suggestions, Broccoli Korma transforms into a meal that caters to both simplicity and sophistication, satisfying a wide range of palates.

Conclusion

Broccoli korma is more than just a dish; it’s a celebration of flavors, textures, and wholesome ingredients. With its creamy coconut gravy and aromatic spices, it transforms a humble vegetable into a star centerpiece for any meal.

Whether you’re hosting a dinner party or preparing a quick weeknight meal, this recipe offers both versatility and elegance. Pair it with your favorite sides, add the suggested garnishes, and you’ve got a dish that’s as visually stunning as it is delicious. Let’s embrace the joy of cooking and savor every bite of this vibrant creation!

Frequently Asked Questions

What is broccoli korma?

Broccoli korma is a creamy, aromatic Indian-inspired dish made with broccoli florets cooked in a spiced coconut-based gravy. It blends cashew paste, spices, and coconut milk to create a flavorful dish that pairs well with rice or naan.

How long does it take to prepare broccoli korma?

The total cooking time for broccoli korma is approximately 25 minutes, making it a quick, flavorful, and wholesome meal option.

Can I make broccoli korma vegan?

Yes, broccoli korma is naturally vegan as it uses coconut milk instead of dairy-based products. Ensure all your ingredients are plant-based.

What can I serve with broccoli korma?

Broccoli korma pairs beautifully with steamed basmati rice, naan, or parathas. For low-carb options, try cauliflower rice or quinoa. Add sides like cucumber raita or mango chutney for a complete meal.

Can I prepare broccoli korma in advance?

Yes, broccoli korma can be partially prepped ahead. You can blanch the broccoli, prepare the cashew paste, and pre-make the gravy base in advance to streamline final assembly.

What spices are used in broccoli korma?

Key spices include cumin, turmeric, coriander, fennel seeds, and green chilies. These spices give the dish its rich and aromatic flavor profile.

How can I ensure the broccoli doesn’t overcook?

Blanch the broccoli for 2 minutes in salted boiling water and add it to the gravy toward the end of cooking. This preserves its vibrant color and slight crunch.

Is it necessary to use cashew paste in broccoli korma?

Cashew paste is essential for achieving the creamy texture of the gravy. However, you can substitute it with almonds or skip it if needed, though the texture and flavor will vary.

Can I freeze broccoli korma?

Yes, you can freeze broccoli korma in an airtight container for up to 1 month. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if needed.

What garnishes go well with broccoli korma?

Suggested garnishes include fresh cilantro, roasted cashews, and a drizzle of coconut cream. These enhance the flavor and add a touch of elegance to the dish.

Can I adjust the spice level of broccoli korma?

Absolutely! Adjust the number of green chilies or chili powder to make the dish milder or spicier based on your preference.

What tools do I need to prepare broccoli korma?

You’ll need a blender for the cashew paste, a large pot or saucepan for cooking, and basic tools like mixing bowls, a garlic press, and measuring cups for smooth preparation.

How do I achieve the perfect gravy consistency?

Cook the coconut milk mixture on medium heat until it thickens slightly. Avoid overcooking to prevent the gravy from becoming too thick.

Is broccoli korma gluten-free?

Yes, broccoli korma is naturally gluten-free as it does not include wheat-based ingredients. Pair it with gluten-free sides like quinoa or gluten-free naan for a complete meal.

Can I use frozen broccoli in this recipe?

Fresh broccoli is recommended for the best texture and flavor, but frozen broccoli can be used as a substitute. Thaw and drain it well before adding to the dish.