Recipe by O’Connells of Donnybrook  For The Food Summit we needed to prepare 2’000 portions of this curry over-night … the Vegetables were Dublin grown, many from the Farm of Good Food Ireland Member Brendan Guinan who produces  

Serves 4 persons
 Method 
• First, fry the thinly sliced onions. 
• Add Korma Curry Spices and cook of about 1 min. Stir well. 
• Stir in the cream and the coconut milk.
• Add Sweet Chilli Sauce and bring gently to the boil. 
• Once the preparation reaches boiling point, reduce to ‘medium to low heat’ and allow to simmer for another 20 minutes or so until the sauce has thickened.
• Season to taste.
• Whilst the sauce is simmering, steam the Carrots, Broccoli and Cauliflower, until ‘al dente’ . You may decide to add other vegetable that you like to this selection. Whilst steaming the vegetables, do not overcook (as they will keep on cooking gently whilst being reheated in the sauce).
• Slice and ‘seed’ the Peppers – slices 1cm wide. Roast the slices until ‘al dente’ (do not over roast – as mentioned above).
• When the sauce has thickened enough (coating the back of a spoon) , add the vegetables and mix well.
• Just before serving, add some chopped coriander to taste.  

At O’Connells Restaurant in Donnybrook we serve this dish with Basmati Rice, a Poppadum,