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Brazil Nut Korma

Wheat free, gluten free, dairy free

Customer Rating:
4.8 (4 votes)

Posted by: rhona
On:

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
3 tbsp olive oil OR More products
3 tbsp vegetable oil

Awaiting stock

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1 medium onion (sliced) More products
1 red chilli pepper (seeds removed and chopped) More products
1 clove garlic (crushed) More products
2 tsp medium/hot curry powder More products
100g Brazil nut kernels More products
75g creamed coconut (topped up to 450ml total with water) More products
2 courgettes (chopped into small chunks)

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1 small cauliflower (cut into small florets) More products
125g broccoli (cut into small florets) More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the oil in a frying pan, fry the onion, garlic, chilli and curry powder for 5 minutes.
  • Puree half the Brazil nuts in a food processor and add them to the coconut mix.
  • Pour all the resulting mix into the frying pan, combine and remove from the heat.
  • Boil a pan of water and parboil the vegetables - cauliflower takes 3 mins. brocoli takes 2 mins and courgette 1 min.
  • Drain them and refresh with cold water.
  • Add all the vegetables to the korma sauce and simmer for 4 mins.
  • Add the remaining Brazil nut kernels before serving.

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