Green Curry (Vegetarian)

20 ingredients
9 steps

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

  1. 1
    Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
  2. 2
    Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
  3. 3
    Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
  4. 4
    Wash and coarsely chop spinach and set aside.
  5. 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. 6
    Add all the dry spices (from the turmeric through the salt) to the onions.
  7. 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. 8
    Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
  9. 9
    Serve hot over basmati rice.

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