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GREEN CURRY
1 lb potatoes, sliced thickly
1 lb green beans, cut in 1-inch pieces
3/4 lb zucchini, sliced
1 lb spinach, washed and coarsely chopped
5 T butter
1 onion, chopped
5 cloves garlic, minced
2 tsp turmeric
1 T cumin
1 T coriander
1/2 tsp paprika
1/2 tsp cayenne
1/4 tsp cinnamon
1 1/2 T fresh ginger
4 T chopped green chili
2 T lemon juice
3/4 c water
Boil potatoes in salted water for 5 minutes only, drain, set aside.
Boil green beans for 5 min, set aside. Slice zucchini thickly.
Melt butter in large pot. Saute onion and garlic until onions
begin to color. Add spices (with salt & pepper to taste) and saute
for a few minutes. Add prepared vegetables, ginger, chilis, lemon
juice & water. Stir thoroughly and simmer, stirring frequently,
until most of the water is gone and vegetables are just tender.
Note: this recipe is hot, so spices may be reduced.
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Vegetable Curry 01