| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic; crushed |
| 1 |
md |
Onion; sliced |
| 2 |
ts |
Medium hot curry powder |
| 100 |
g |
Brazil nut kernels; (3 1/2oz) |
| 75 |
g |
Creamed coconut made upto 450ml; (15fl oz) with water |
|
|
; (3oz) |
| 2 |
|
Courgettes; chopped into small |
|
|
; chunks |
| 1 |
sm |
Cauliflower; cut into small |
|
|
; florets |
| 125 |
g |
Broccoli; cut into small |
|
|
; florets (4oz) |
INSTRUCTIONS
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.
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