Green Curry (Vegetarian)
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 1 lb potato
- 1 lb green beans
- 3⁄4 lb zucchini
- 1 lb spinach
- 5 tablespoons ghee (or oil)
- 1 1⁄2 lbs onions
- 10 garlic cloves
- 2 teaspoons ground turmeric
- 1 tablespoon coriander powder
- 1 tablespoon ground cumin
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon hot paprika (or use additional cayenne)
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons freshly grated gingerroot
- 4 tablespoons chopped green chilies (such as serrano)
- 2 tablespoons lemon juice
- 3⁄4 cup water
- hot cooked basmati rice
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Halcyon Eve
United States