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This is called green curry because of its color; however, some of its seasonings such as cayenne pepper, hot paprika, black pepper and green chilis can make it red-hot. It's a delicious curry, but one needs to consider how much heat you want and adjust the hot ingredient amounts accordingly. this recipe was adapted from the "vegetarian epicure, book two" by Anna Thomas.
- 1 lb potato
- 1 lb green beans
- 3⁄4 lb zucchini
- 1 lb spinach
- 5 tablespoons butter
- 1 1⁄2 lbs onions
- 10 garlic cloves
- 2 teaspoons turmeric, ground
- 1 tablespoon coriander, ground
- 1 tablespoon cumin, ground
- 1⁄2 teaspoon hot paprika
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons fresh ginger, grated
- 4 tablespoons green chilies, chopped
- 2 tablespoons lemon juice
- 1⁄4 cup water
- Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil in salted water for 5 minutes only, drain and set aside.
- Trim the green beans and cut them into 1-inch pieces.
- Boil them in salted water for 5 minutes, drain, and set aside.
- Slice the zucchini rather thickly, boil them in salted water for 3 to 4 minutes only, drain, and set aside.
- Wash and coarsely chop the spinch and set it aside.
- Melt the butter in a large pot.
- Halve and thickly slice the onions and crush or mince the garlic, and saute them in the butter until the onions begin to color.
- Then add the turmeric, coriander, cumin, hot paprika, cayenne pepper, black pepper, cinnamon, and salt.
- Stir this mixture over a medium flame for a few minutes, then add the prepared vegetables, the ginger, green chilis, lemon juice, and water.
- Stir all the vegetables and spices together throughly and simmer, stirring again frequently, until most of the water is gone and the vegetables are just tender.
- Serve with plain rice pilau, or chapati; along with yogurt and raita.