Vegetable And Coconut Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Spices, Vegetarian | 2 | Servings |
INGREDIENTS
| 15 | g | Butter |
| 1/2 | Onion | |
| 1 | Green chillis | |
| 1 | Garlic cloves | |
| 1 | t | Grated ginger |
| 1/2 | t | Turmeric |
| 1/2 | t | Ground cardamom |
| 1/2 | t | 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 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 665
Calories From Fat: 357
Total Fat: 42.3g
Cholesterol: 16.1mg
Sodium: 55.3mg
Potassium: 2135.8mg
Carbohydrates: 83.4g
Fiber: 34.6g
Sugar: 6.7g
Protein: 15.9g