Green Curry (Vegetarian)

Name: Green Curry (Vegetarian)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb potato; 1 lb green beans; 0.75 lb zucchini; 1 lb spinach; 5 tbsp ghee; 1.5 lb onions; 10 garlic cloves; 2 tsp ground turmeric; 1 tbsp coriander powder; 1 tbsp ground cumin; 0.5 tsp cayenne; 0.5 tsp hot paprika; 0.5 tsp ground black pepper; 0.25 tsp ground cinnamon; 1.5 tsp salt; 1.5 tbsp freshly grated gingerroot; 4 tbsp chopped green chilies; 2 tbsp lemon juice; 0.75 cup water; hot cooked basmati rice

Potato, green beans and zucchini come together in this South Asian curry, fragrant with turmeric and cumin and simmered on the stove.

1 hr · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
5 min
2
Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
5 min
3
Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside. Wash and coarsely chop spinach and set aside.
4 min
4
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.
5
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.
4 min
6
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.