Brazil Nut Korma Recipe

• 3 Tbsp. Vegetable oil
• 1 x Clove garlic, crushed
• 1 med Onion, sliced
• 2 tsp Medium warm curry pwdr
• 100 gm Brazil nut kernels, (3 1/2oz)
• 75 gm Creamed coconut made upto 450ml, (15fl ounce) with water (3oz)
• 2 x Courgettes, minced into small chunks
• 1 sm Cauliflower, cut into small florets
• 125 gm Broccoli, cut into small florets (4oz)

1. Heat the oil in a frying pan and fry off the onion, garlic, chilli and curry pwdr for 5 min.
2. Puree half the Brazil nut kernels in a food processor.
3. Add in the grnd Brazil nuts to the coconut liquid.
4. Pour the liquid into the frying pan, combine and remove from the heat.
5. Bring a pan of water to the boil and par boil the vegetables, boil the cauliflower for 3 min the broccoli for 2 min and the courgette for 1 minute, drain and refresh in cool water.
6. Add in all the vegetables to the korma sauce and simmer for 4 min, add in the remaining Brazil nut kernels just before serving.

vegetable oil, clove garlic, onion, nut kernels, upto, chunks, cauliflower, broccoli

Taken from cookeatshare.com/recipes/brazil-nut-korma-91317 (may not work)