Vegetable And Coconut Curry

[Guest guest]

Vegetable And Coconut Curry

 

15 grams butter

1/2 liter onion

1 green chiles

1 garlic cloves

1 teaspoon grated ginger

1/2 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1 cup coconut milk

1 strips lemon rind

62 1/2 grams green beans

1/2 green pepper

1/2 red pepper

1/4 cauliflower

1 1/2 zucchini

62 1/2 grams yellow squash

2 liters potatoes

1/4 cup coconut cream

1/4 cup coriander leaves

 

Finely chop the green chiles. 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,

chile, 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.

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.

Serves 2.

 

 

 

 

 

 

 

 

[Guest guest]

>Vegetable And Coconut Curry

 

This looks FABULOUS. I just had a small windfall and am planning a

feast, and

I think this'll be it! Hmm, where's my grocery list?

 

I'm having a busy day, but I'll post a killer pumpkin curry recipe tomorrow

 

Thanks! BTW, my grandmother was a Myrtle, so I've always loved the name.

Rain

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