• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Vegetable and Coconut Curry

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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

 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.


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