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Ingredientes
- 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)
Direcciones
- Heat the oil in a frying pan and fry off the onion, garlic, chilli and curry pwdr for 5 min.
- Puree half the Brazil nut kernels in a food processor. Add in the grnd 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 min the broccoli for 2 min and the courgette for 1 minute, drain and refresh in cool water.
- Add in all the vegetables to the korma sauce and simmer for 4 min, add in the remaining Brazil nut kernels just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 94 | 71% |
| Total Fat 10.63g | 13% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 437mg | 12% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.64g | 2% |
| Protein 2.62g | 4% |
