Green Curry (Vegetarian)

Total Time
Prep 20 mins
Cook 40 mins

Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.

Ingredients Nutrition


  1. Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
  2. Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
  3. Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
  4. Wash and coarsely chop spinach and set aside.
  5. Heat ghee or oil in a large pot. Peel, halve, and thickly slice the onions. Mince the garlic or squeeze through a garlic press. Saute onions and garlic in ghee until just turning light golden color.
  6. Add all the dry spices (from the turmeric through the salt) to the onions.
  7. Saute over medium heat for 3-4 minutes to release the flavors of the spices, then add the vegetables, ginger, chilis, lemon juice, and water.
  8. Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
  9. Serve hot over basmati rice.
Most Helpful

I made this a couple of days ago along with a red curry and a quinoa recipe. This was very good. We really enjoyed it. I didn't use the potatoes but used the other green veggies. It had a really nice flavor and was very hot - the way I like it.

Sharbysyd August 24, 2010