Vegetable Coconut Curry

Ingredients

15 g butter 1/2 liter onion 1 green chillis 1 garlic cloves 1 tsp grated ginger 1/2 tsp turmeric 1/2 tsp ground cardamom 1/2 tsp ground cinnamon 1 cup coconut milk 1 strips of lemon rind 62 1/2 g green beans 1/2 green pepper 1/2 red pepper 1/4 cauliflower 1 1/2 zucchini (courgettes) 62 1/2 g yellow squash 2 liter potatoes 1/4 cup coconut cream 1/4 cup coriander leaves	Advertisements

Preparation
 
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.

 

 
Servings: 2

 

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