Vegetable and Coconut Curry
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Ingredients
| 15 | grams |
butter |
|
| 1/2 | large | onion | |
| 1 | each | green chili peppers | * |
| 1 | each |
garlic cloves |
|
| 1 | teaspoon | ginger | grated* |
| 1/2 | teaspoon | turmeric | |
| 1/2 | teaspoon | cardamom seeds | ground |
| 1/2 | teaspoon |
cinnamon |
ground |
| 1 | cup | coconut milk | |
| 1 | strip | lemon zest | * |
| 62 1/2 | grams | green beans | |
| 1/2 | each | green bell pepper | |
| 1/2 | each | sweet red bell pepper | |
| 1/4 | each | cauliflower florets | * |
| 1 1/2 | each | zucchini | |
| 62 1/2 | grams | yellow squash | |
| 2 | large | potatoes | |
| 1/4 | cup | coconut cream | |
| 1/4 | cup | cilantro 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.
First published: 1996-01-27 last updated: 2013-04-20
