Broccoli Korma

Added more broccoli and cubed tofu. Fantastic and easy.

I, too, embellished this recipe . . . adding zucchini cubes and some mushrooms with the onion; then adding sugar snap peas (veined and cut in half crosswise) with the broccoli. When I make this again, I will throw in a handful of raisins/golden raisins. Sweet red pepper and/or cubed yams would be good, too. Very simple to make and quite tasty. We ate it over cous cous.

The positives: recipe was fairly simple without a million ingredients. The broccoli was a very nice tenderness. The negative: the flavor was a bit salty (on me) and heavy on garlic, without any balance of sweetness or nuttiness that I think of when I've had korma dishes. I used about 2x the ginger and it didn't really come through, I may have no idea what a traditional korma tastes like, only what I expected. I think if I were to try this again I might add raisins or currents-- is that crazy?

Had some asparagus that needed cooking so used broccoli and asparagus and a small carrot. Maybe it was the “light” coconut milk I used but it wasn’t very flavorful and it was on the soupy side. As others have said, maybe double the garam masala, maybe a dash of cayenne, don’t neglect the lemon. A pleasant dish for sure.

Added chicken after coconut milk boiled and then broccoli at the end. Would sear chicken first next time. Could add anything- dried fruit, Indian spices…

Double the broccoli (16 oz frozen). Was really tasty but it ends up being a funny grey/drab color.

Loved it. Added carrots and peppers. Cooked veggies to al dente. Served with garam masala and Penzey’s Bangkok blend. I liked the Bangkok blend with it.

This was so good And so easy to make I followed recipe, but I’ll try cauliflower next Great recipe

Any thoughts on whether this would work with tuna? Need some easy protein.

I followed recommendations to double the spices and I thought it tasted really good. It is really quite unappealing; its presentation is just not pretty despite the bright green broccoli. I would, next time, add a 1/2 tsp of tumeric, I think, to boost the color from light sewer water to appealing.

I made this according to the recipe, using a larger head of broccoli. It was delicious, quick and easy to make. Served it with steamed jasmine rice and roasted sweet potato slices. Will definitely add to my list of favorites.

Bland and unappetizing to look at. We love Korma, but this lacked all the spices and flavor we are used to. My husband and I discussed ways we could improve it after trying the recipe as written, but decided there are just too many other recipes out there to try.

I made this with shrimp and broccoli. As others suggested I doubled the spices ginger and garlic, and the flavor was a hit. I think the sauce would be more elegant if it went through a food processor, and I will do that next time I make it. I think the sauce could be made a day ahead, ideal for entertaining.

Doubled broccoli, ginger, and garlic. Mixed in homemade garam masa and some breast meat from a rotisserie chicken. Delicious!

I was intrigued by the recipe, but after reading the reviews, I switched things up. Following other's suggestions, I doubled the garlic, ginger, and broccoli. I added two teaspoons of garam masala and one teaspoon of red curry powder (degli mirchi from our local Indian market but use any curry powder) directly into the sauce. To boost the dish, I added a can of chickpeas. At the end, I squeezed half a lemon on top. (I sprinkled a tiny bit of asafoetida (aka hing) on top - not critical.) Yum!