Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.