Adapted this recipe from the New York Times recipe for a Korma made with broccoli.
- ½ c vegetable oil
- 4 cloves chopped garlic
- 3t grated ginger
- 2 white onions chopped
- 2 T miso or almond or cashew butter
- 2 13oz cans coconut milk
- 1lb broccoli florets
- Garam masala
- Coarsely ground black pepper
- Salt
- 1 13oz package of tofu - pressed
- 1/3 c slivered and lightly toasted almonds(pine nuts work too)
- Cilantro and lemon wedges for serving
Heat oil on high, add garlic, ginger and cook for one minute. Sear cubed tofu in the pot - adding more oil if necessary. Remove tofu. Add onion and cook another 5-7 minutes. Add miso or nut butter and coconut milk and bring to a boil. Add broccoli and tofu, 1-2t salt, pepper and garam masala then simmer another 5-6 minutes. Don’t overcook the broccoli!
Serve on rice or roti or naan with cilantro and the toasted almonds.
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