Authentic Vegetable and Coconut Curry
Authentic Vegetable and Coconut Curry recipe
green chili peppers
green bell peppers
sweet red bell peppers
yellow summer squash
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.
In a large heavy based pan melt the butter over a low heat. Add the onion, chilli, garlic and ginger.
Cook for 3 to 4 minutes until the onions are soft.
Add the cardomom, turmeric and cinnamon and cook, stirring, for 2 to 3 minutes.
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.
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.