Vegetable & Coconut Curry Recipe

Vegetable & Coconut Curry Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
15 gram: Butter,
1/2 liter: Onion,
1: Green chillis,
1: Garlic cloves,
1 tsp: Grated ginger,
1/2 tsp: Turmeric,
1/2 tsp: Ground cardamom,
1/2 tsp: Ground cinnamon,
1 cup: Coconut milk,
1 Strips: of lemon rind,
62 1/2 gram: Green beans,
1/2: Green pepper,
1/2: Red pepper,
1/4: Cauliflower,
1 1/2: Zucchini, courgettes
62 1/2 gram: Yellow squash,
2 liter: Potatoes,
1/4 cup: Coconut cream,
1/4 cup: Coriander leaves,

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

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.


Source from luhu.jp