This creamy Coconut and Brazil Nut Curry is perfect served with brown rice to soak up the creamy nutty sauce. A perfect quick and healthy dish and it is a mild and creamy curry that children and spice detesters tend to find palatable.
Brazil nuts are an excellent source of selenium, are good for brain function and also help with mood stability.
Ingredients:
200g brown ric
2 tsp vegetable oil
1 onion sliced
1 garlic clove, crushed
2 tsp madras curry powder
100g shelled Brazil nuts
400ml coconut milk
2 medium sized courgettes , chopped
1 small cauliflower, cut into small florets
150g broccoli , cut into small florets
2 handfuls of fresh coriander, choppe
Method:
- cook the brown rice:
Place in a large saucepan and pour over 500ml cold water. Bring to a rolling boil and then reduce the heat to a gentle simmer.
Cook for 30 mins then remove from the heat.
stir in a handful of chopped coriander
Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water.
- Whilst the rice cooks, heat the oil in large saucepan and gently fry the onion, curry powder and garlic for 5 minutes
- blitz half of the Brazil nuts in a food processor so you have a finely ground nut meal
- add the ground nuts and coconut milk to the pan and sti
- add the vegetables and bring to the boi
- reduce to a simmer and cover the pan, simmering for 8 minutes or until the vegetables are tender
- roughly chop the remaining Brazil nuts and stir into the curry just before serving
- serve with rice and a sprinkling of fresh coriander
