| 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
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