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Vegetable & coconut curry

Yield: 2 Servings

Ingredients:

• 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

Instructions:

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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