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.


200g brown rice

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, chopped


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.

  1. Whilst the rice cooks, heat the oil in large saucepan and gently fry the onion, curry powder and garlic for 5 minutes
  1. blitz half of the Brazil nuts in a food processor so you have a finely ground nut meal
  1. add the ground nuts and coconut milk to the pan and stir
  1. add the vegetables and bring to the boil
  1. reduce to a simmer and cover the pan, simmering for 8 minutes or until the vegetables are tender
  1. roughly chop the remaining Brazil nuts and stir into the curry just before serving
  1. serve with rice and a sprinkling of fresh coriander