Vegetable and coconut curry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Butter |
| ½ | litre | Onion |
| 1 | Green chillis | |
| 1 | Garlic cloves | |
| 1 | teaspoon | Grated ginger |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground cinnamon |
| 1 | cup | Coconut milk |
| 1 | Strips of lemon rind | |
| 62½ | gram | Green beans |
| ½ | Green pepper | |
| ½ | Red pepper | |
| ¼ | Cauliflower | |
| 1½ | Zucchini (courgettes) | |
| 62½ | gram | Yellow squash |
| 2 | litres | Potatoes |
| ¼ | cup | Coconut cream |
| ¼ | cup | Coriander leaves |
Directions
Preparation: Finely chop the green chillis : Crush the garlic clove : Trim the green beans : Cut the peppers into strips : Cut the cauliflower into florets : Cut the zucchini into rounds : Cut the yellow squash into halves : Dice the potatoes
: Chop the coriander leaves 1 In a large heavy based pan melt the butter over a low heat.
Add the onion, chilli, garlic and ginger Cook for 3-4 minutes until the onions are soft Add the cardomom, turmeric and cinnamon and cook , stirring, for 2-3 minutes.
2 Add the coconut milk and lemon rind.
Simmer gently , uncovered, for 10 minutes.
Add the vegetables and cook, uncovered, until the vegetables are just
tender
3 Add the coconut cream and simmer for a further 5 minutes.
Serve on a large platter, garnished with fresh coriander leaves.
Any combination of vegetables may be used for this korma-like curry.