Vegetable And Coconut Curry
Description
This comforting vegetable curry features a blend of green beans, cauliflower, zucchini, and potatoes simmered in a rich coconut milk base. Infused with turmeric, cardamom, cinnamon, and fresh ginger, the dish offers a warm, aromatic flavor profile. Finished with coconut cream and fresh coriander, it is a satisfying and healthy main course perfect for any occasion.Ingredients
Directions
-
Chop the green chillis, crush the garlic clove, and 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.
-
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.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 326.6kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 17.2g86%
- Cholesterol 8.6mg3%
- Sodium 56.1mg3%
- Total Carbohydrate 31.0g11%
- Dietary Fiber 12.0g48%
- Sugars 7.6g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beans, butter, cardamom, cauliflower, chillis, cinnamon, cloves, coconut, coriander, courgettes, cream, curry, ginger, grated, green, ground, indian, leaves, lemon, main
