Yield: 2 Servings
Measure | Ingredient |
---|---|
15 grams | Butter |
½ litre | Onion |
1 \N | Green chillis |
1 \N | Garlic cloves |
1 teaspoon | Grated ginger |
½ teaspoon | Turmeric |
½ teaspoon | Ground cardamom |
½ teaspoon | Ground cinnamon |
1 cup | Coconut milk |
1 \N | Strips of lemon rind |
62½ gram | Green beans |
½ \N | Green pepper |
½ \N | Red pepper |
¼ \N | Cauliflower |
1½ \N | Zucchini (courgettes) |
62½ gram | Yellow squash |
2 litres | Potatoes |
¼ cup | Coconut cream |
¼ cup | 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.