Green Curry (Vegetarian)

Recipe by Halcyon Eve
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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
  • Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
  • Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
  • Wash and coarsely chop spinach and set aside.
  • 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.
  • Add all the dry spices (from the turmeric through the salt) to the onions.
  • 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.
  • Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
  • Serve hot over basmati rice.
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