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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|Serving Size: 1 Serving (743g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 374 (51%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 34.7g||173 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 16.1mg||5 %|
|Sodium 111.3mg||4 %|
|Potassium 2505.2mg||66 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 71.1g|
|Protein 14.7g||21 %|
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Calories per serving: 731
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