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.

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