Green Curry
Submitted By Reeta Kapoor (0 Review)
648
Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry.
  Timings 20 min(s) 60 min(s) 80 min(s) This recipe can be serve by Ten Persons |
Ingredients
- 1 lb potatoes
- 1 lb green beans
- 3/4 lb zucchini
- 1 lb spinach
- 5 tablespoons oil
- 1 1/2 lbs o onions
- 10 garlic cloves
- 2 teaspoons turmeric ground
- 1 tablespoon cumin ground
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika hot
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon cinnamon ground
- 1 1/2 teaspoons salt
- 4 tablespoons green chilies
Method
- 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, chili, 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 bastion rice.
Reviews
No review has been left yet!
Be first to review on this recipe.
Be first to review on this recipe.
RSS