Place a medium saucepan over medium heat. When hot, add olive oil. When the oil is hot, add the onion. Saute until just beginning to get translucent but not browned, 4-5 minutes.
Add ginger, garlic, garam masala, and 1/2 teaspoon kosher salt. Cook, stirring constantly, for 1 minute.
Add the flour. Cook, stirring frequently, for 3 minutes.
Slowly pour in the vegetable broth, stirring constantly while pouring. Bring to a boil. Cook, stirring frequently, until thickened, about 5 minutes.
Taste and add additional salt if desired. Serve. Can also be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, place in saucepan over low heat and cover. Stir occasionally until warm and serve.
*I recommend a more neutral-tasting olive oil (stay away from extra virgin for this recipe)
Serving: 1/10 of recipe (about 1/4 cup per serving), Calories: 63kcal, Carbohydrates: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 240mg, Sugar: 1g