Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      grams         butter
     1/2  large         onion
   1                    green chiles
   1      clove         garlic
   1      tablespoon    grated ginger
     1/2  teaspoon      turmeric
     1/2  teaspoon      ground cardamom
     1/2  teaspoon      ground cinnamon
   1      cup           coconut milk
   1      strip         lemon rind
  62 1/2  grams         green beans
     1/2                green pepper
     1/2                red pepper
     1/4                cauliflower
   1 1/2                zucchini
   2      cups          yellow squash -- cubed
   2      large         potatoes
     1/4  cup           coconut cream
     1/4  cup           coriander leaves

Preparation:

Finely chop the green chiles. 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. In a large heavy based pan melt the butter over a low heat. Add the onion, chile, 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.