Green Curry (Vegetarian)

“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.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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