Serves 4     Hot Vegetarian Vegetables   Main Course  Curries  Gluten Wheat free  Eggless

25g/1oz Butter

1 Onion , chopped

1 Green Chilli Pepper, finely chopped

1 Garlic Clove, crushed

1 teasp freshly grated Ginger

½  teasp Turmeric

½  teasp Ground Cardamom

½  teasp Ground Cinnamon

240ml/8fl.oz. Coconut Milk

1 Strip of Lemon Rind

75g/3oz Green Beans, trimmed and cut into 2.5cm/1 inch lengths

½  Green Capsicum (Sweet Pepper), cut into strips

½  Red Capsicum (Sweet Pepper), cut into strips

¼  Large Cauliflower, cut into florets

2 Courgettes (zucchini), thickly sliced

50g/2oz Butternut Squash , peeled, seeded and cut into large chunks

2 Large Potatoes, cut into 2.5cm/1 inch cubes

60ml/2fl.oz. Coconut Cream

1 tbsp Freshly chopped Coriander

1. Melt the butter in a large saucepan over a low heat. Add the onion, chili, garlic and ginger and cook for 4-5 minutes until the onions are soft.

2. Add the cardamom, turmeric and cinnamon and cook , stirring, for a further 2-3 minutes.

3. Stir in the coconut milk and lemon rind and simmer, uncovered, for 10 minutes.

4. Add all the vegetables and cook, uncovered, for 15 minutes until the vegetables are just tender

5. Add the coconut cream and simmer for a further 5 minutes. Serve hot.