Tuesday, January 30, 2007
VEGETABLE AND COCONUT CURRY
Yield: 2 servings 15 g Butter 1/2 l 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 l Potatoes 1/4 c Coconut cream 1/4 c Coriander leaves 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. |
