Vegetable Green Curry Recipe - Serves 6-8

Vegetable Green Curry Recipe

From 154 to 205 calories each serving (352 to 403 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Very Hot



Ingredients

2 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
455g (1 lb) green beans, washed and tailed and then cut into 2.5cm (1 inch) pieces
3 tablespoons (45ml) vegetable oil
1 medium onion, peeled and finely chopped
5 cloves of garlic, peeled and crushed
2 teaspoons (10ml) ground turmeric
1 tablespoon (15ml) ground cumin
1 tablespoon (15ml) ground coriander
1/2 teaspoon (2.5ml) paprika powder
1/2 teaspoon (2.5ml) cayenne powder
1/4 teaspoon (1ml) ground cinnamon
455g (1 lb) spinach, washed and coarsely chopped
2 medium courgettes (zucchini), washed and cut into 9mm (3/4 inch) slices
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
4 fresh green chillies, washed and finely chopped
2 tablespoons (30ml) lemon juice
375ml (1 1/2 cups or 12 fl oz) water


Method

Bring a saucepan of water to the boil, carefully add the potato cubes, bring back to the boil, boil for 5 minutes, drain and set the potato aside
Bring a saucepan of water to the boil, carefully add the cut green beans, bring back to the boil, boil for 5 minutes, drain and set the green beans aside
Heat the oil in a large saucepan (you need one with a lid) over a medium heat
Add the onion and garlic and stir-fry until the onion is cooked and just starts to brown (7-10 minutes)
Add the turmeric, cumin, coriander, paprika, cayenne and cinnamon, mix well and cook for 1 minute, stirring all the time (the ingredients get very dry so you need to stir to stop them from sticking and burning)
Add the potato, green beans, spinach, zucchini/courgettes, ginger, chillies, lemon juice and water, mix well, bring to a good simmer, reduce the heat to maintain the simmer, cover and simmer for 15 minutes, stirring often
Remove the lid, increase the heat a little and cook for 5 minutes (to reduce the liquid a little), stirring often
Serve hot on rice

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Recipe submitted by Rob on 26 September 2011

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