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 lg Onion
      1    Green chilli; finely chopped
      1 cl Garlic; crushed
      1 ts Ginger; grated
    1/2 ts Turmeric
    1/2 ts Ground cardamom
    1/2 ts Ground cinnamon
      1 c  Coconut milk
      1    Lemon rind strip
 62 1/2 g  Green beans; trimmed
    1/2    Green pepper; cut into strips
    1/2    Red pepper; cut into strips
    1/4    Cauliflower; cut into florets
  1 1/2    Zucchini; cut into rounds
 62 1/2 g  Yellow squash; cut into halves
      2 lg Potatoes; diced
    1/4 c  Coconut cream
    1/4 c  Coriander leaves; chopped
 
  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 cardamom, turmeric and cinnamon and cook,
  stirring, for 2-3 minutes.
  
  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.
  
  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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