Preparation: Finely chop the green chillis

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.