Name: Vegetable and Coconut Curry
Ingredients: 15 g Butter; 1/2 lg Onion; 1 Green chillis; 1 Garlic cloves; 1 ts Grated ginger; 1/2 ts Turmeric; 1/2 ts Ground cardamom; 1/2 ts Ground cinnamon; 1 c Coconut milk; 1 Strips of lemon rind; 62 1/2 g Green beans; 1/2 Green pepper; 1/2 Red pepper; 1/4 Cauliflower; 1 1/2 Zucchini (courgettes); 62 1/2 g Yellow squash; 2 lg Potatoes; 1/4 c Coconut cream; 1/4 c Coriander leaves

In his Treatise Concerning Religious Affections, Jonathan Edwards suggested that true growth in Christian discipleship is not finally mere excitement, increasing use of religious language, or a growing knowledge of Scripture. It is not even an evident increase in joy or in love or concern for the church. Even increases in zeal and praise to God and confidence of one’s own faith are not infallible evidences of true Christian growth. What, then, is evidence of true Christian growth? According to Edwards, while all these things may be evidences of true Christian growth, the only certain observable sign of such growth is a life of increasing holiness, rooted in Christian self-denial. The church should be marked by a vital concern for this kind of increasing godliness in the lives of its members.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Vegetarian, Spices	2	Servings

INGREDIENTS

15	g	Butter
1/2	lg	Onion
1		Green chillis
1		Garlic cloves
1	ts	Grated ginger
1/2	ts	Turmeric
1/2	ts	Ground cardamom
1/2	ts	Ground cinnamon
1	c	Coconut milk
1		Strips of lemon rind
62 1/2	g	Green beans
1/2		Green pepper
1/2		Red pepper
1/4		Cauliflower
1 1/2		Zucchini (courgettes)
62 1/2	g	Yellow squash
2	lg	Potatoes
1/4	c	Coconut cream
1/4	c	Coriander leaves

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”