Vegetable And Coconut Curry

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Title: VEGETABLE AND COCONUT CURRY
Categories: Meatless, Personal, Spices, Ethnic, Foreign
Yield: 2 servings

15 g Butter
1/2 l Onion
1 Green chillis
1 Garlic cloves
1 ts Grated ginger
1/2 ts Turmeric
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1 c 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 l Potatoes
1/4 c Coconut cream
1/4 c Coriander leaves

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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