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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