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Brazil Nut Korma

Name: Brazil Nut Korma
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tbsp olive oil OR; 3 tbsp vegetable oil; 1 medium onion (sliced); 1 red chilli pepper (seeds removed and chopped); 1 clove garlic (crushed); 2 tsp medium/hot curry powder; 100g Brazil nut kernels; 75g creamed coconut (topped up to 450ml total with water); 2 courgettes (chopped into small chunks); 1 small cauliflower (cut into small florets); 125g broccoli (cut into small florets)

Wheat free, gluten free, dairy free

Customer Rating:
4.8

(4 votes)

Posted by: rhona
On: 19/12/2008

Cuisine

Asian

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
3 tbsp olive oil OR		More products
3 tbsp vegetable oil	Awaiting stock	More products
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)	Awaiting stock	More products
2 courgettes (chopped into small chunks)	Awaiting stock	More products
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.