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.