Brazil Nut Korma

Ingredients
3 tbl Vegetable oil
1 x Clove garlic, crushed
1 med Onion, sliced
2 tsp Medium hot curry powder
100 gm Brazil nut kernels, (3 1/2oz)
75 gm Creamed coconut made upto 450ml, (15fl oz) with water (3oz)
2 x Courgettes, chopped into small chunks
1 sm Cauliflower, cut into small florets
125 gm Broccoli, cut into small florets (4oz)
  
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Heat the oil in a frying pan and fry off the onion, garlic, chilli and curry powder for 5 minutes.
Puree half the Brazil nut kernels in a food processor. Add the ground Brazil nuts to the coconut liquid. Pour the liquid into the frying pan, combine and remove from the heat.
Bring a pan of water to the boil and par boil the vegetables, boil the cauliflower for 3 minutes the broccoli for 2 minutes and the courgette for 1 minute, drain and refresh in cold water.
Add all the vegetables to the korma sauce and simmer for 4 minutes, add the remaining Brazil nut kernels just before serving.

 

 

 

Brazilian Appetizers