MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE AND COCONUT CURRY
  Categories: Meatless, Personal, Spices, Ethnic, Foreign
       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.
  
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