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Ingredients Jump to Instructions ↓

  1. 15 grams butter

  2. 1/2 large onion

  3. 1 green chiles

  4. 1 clove garlic

  5. 1 tablespoon grated ginger

  6. 1/2 teaspoon turmeric

  7. 1/2 teaspoon ground cardamom

  8. 1/2 teaspoon ground cinnamon

  9. 1 cup coconut milk

  10. 1 strip lemon rind

  11. 62 1/2 grams green beans

  12. 1/2 green pepper

  13. 1/2 red pepper

  14. 1/4 cauliflower

  15. 1 1/2 zucchini

  16. 2 cups yellow squash -- cubed

  17. 2 large potatoes

  18. 1/4 cup coconut cream

  19. 1/4 cup coriander leaves

Instructions Jump to Ingredients ↑

  1. Preparation : 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 cardamom, 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.

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