Green Curry

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Green Curry

Source: Vegetarian Epicure

 

1 lb. russet potatoes

1 lb. green beans

1/4 lb. zucchini

1 lb. spinach

5 Tbsp. oil

1 1/2 lbs. onions

10 med. cloves garlic

2 tsp. ground turmeric

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1/2 tsp. hot paprika

1/2 tsp. cayenne pepper

1/2 tsp. black pepper, optional

1/4 tsp. cinnamon

1 1/2 tsp. salt

1 1/2 Tbspl fresh ginger, peeled and grated

4 Tbsp. green chiles, chopped

2 Tbsp. lemon juice

3/4 cup water

 

Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil

in salted water for 5 minutes only, drain, and set aside.

 

Trim the green beans and cut them in 1 " pieces. Boil them in salted water

for 5 minutes, drain, and set aside.

 

Slice the zucchini rather thickly, boil them in salted water for 3-4 minutes

only, drain, and set aside.

 

Wash and coarsely chop the spinach and set it aside.

 

Melt the butter in a large pot. Halve and thickly slice the onions and crush

or mince the garlic, and saute them in the oil until the onions begin to

color. Then add the turmeric, coriander, cumin, hot paprika, cayenne, black

pepper, cinnamon and salt.

 

Stir this mixture over a medium flame for a few minutes, then add the

prepared vegetables, the ginger, green chilies, lemon juice and water. Stir

all the vegetables and spices together thoroughly and simmer, stirring again

frequently, until most of the water is gone and the vegetables are tender.

 

Serves 6-8