Vegetable and coconut curry

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.