GREEN VEGETARIAN RECIPES

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GREEN CURRY (VEGETARIAN) RECIPE - FOOD.COM



Green Curry (Vegetarian) Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8-10 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 203, FatContent 8.8, SaturatedFatContent 5.1, CholesterolContent 20.5, SodiumContent 498.4, CarbohydrateContent 29.4, FiberContent 6.7, SugarContent 6.3, ProteinContent 5.8

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