Why it works: Coconut and almond match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓
Nigerian Korma
Ingredients
Directions
Make the sauce
In a large frying pan, heat oil over medium heat.
Add minced onion, and stir-cook until golden.
Dissolve curry paste in water, and add to pan. Cook 1 minute.
Simmer and serve
Add vegetables, and stir gently.
Add coconut milk or creamer, and stir gently. Cover, and simmer for 10-15 minutes, or until vegetables are tender.
Season with salt and pepper.
Sprinkle with almonds, and serve with rice or
Nutrition, whole recipe (rough)
Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 12 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Coconut + almondtop 3% of all pairsSmell alikestrongCooked together1,093 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
-
Onion + potatotop 3% of all pairsSmell alikemoderateCooked together9,023 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Potato + carrottop 4% of all pairsSmell alikestrongCooked together3,107 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Cauliflower + peastop 5% of all pairsSmell alikestrongCooked together313 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
-
Carrot + peppertop 6% of all pairsSmell alikestrongCooked together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Onion
- Softens and turns golden, building sweetness and a savoury base for the sauce.
- Curry paste
- Provides the main spice flavour and aroma once cooked briefly in the pan.
- Coconut milk
- Adds fat and body, giving the sauce a rich, creamy texture.
- Mixed vegetables
- Make up the bulk of the dish and absorb the sauce as they simmer.
The step that matters
Cook the curry paste in the water before adding the coconut milk. Briefly cooking spices in liquid and fat helps release their aroma and mellows raw, harsh flavours. Adding coconut milk too early, before the paste is dissolved and cooked, can leave the sauce tasting flat or gritty.
Swap the coconut
How well each one fits the dish's main ingredients (onion, potato, carrot, cauliflower, peas, pepper, almond):
- Limefits better
- Avocadofits better
- Cherryfits better
- Coconutthe original
Fit is the average pairing score against onion, potato, carrot, cauliflower, peas, pepper, almond. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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