Authentic Vegetable & Coconut Curry
Authentic Vegetable and Coconut Curry recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | grams |
butter
|
|
| ½ | large |
onions
|
|
| 1 |
green chili peppers
|
*
|
|
| 1 |
garlic cloves
|
*
|
|
| 1 | teaspoon |
ginger
grated |
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | cup |
coconut milk
|
|
| 1 | strip |
lemon zest
|
*
|
| 62 ½ | grams |
green beans
|
|
| ½ |
green bell peppers
|
*
|
|
| ½ |
sweet red bell peppers
|
*
|
|
| ¼ | head |
cauliflower florets
|
*
|
| 1 ½ |
zucchini
|
*
|
|
| 62 ½ | grams |
yellow summer squash
|
|
| 2 | large |
potatoes
|
|
| ¼ | cup |
coconut cream
|
|
| ¼ | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | grams |
butter
|
|
| 0.5 | large |
onions
|
|
| 1 | each |
green chili peppers
|
*
|
| 1 | each |
garlic cloves
|
*
|
| 5 | ml |
ginger
grated |
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 237 | ml |
coconut milk
|
|
| 1 | strip |
lemon zest
|
*
|
| 62.5 | grams |
green beans
|
|
| 0.5 | each |
green bell peppers
|
*
|
| 0.5 | each |
sweet red bell peppers
|
*
|
| 0.3 | each |
cauliflower florets
|
*
|
| 1.5 | each |
zucchini
|
*
|
| 62.5 | grams |
yellow summer squash
|
|
| 2 | large |
potatoes
|
|
| 59 | ml |
coconut cream
|
|
| 59 | ml |
cilantro
|
|
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.
Cooking:
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.
