Indian Green Curry Recipes
GREEN CURRY (VEGETARIAN)
Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.
Provided by Halcyon Eve
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
- Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
- Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
- Wash and coarsely chop spinach and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 203, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.5, Sodium 498.4, Carbohydrate 29.4, Fiber 6.7, Sugar 6.3, Protein 5.8
VEGETARIAN INDIAN GREEN CURRY
This is a great, easy Indian dish - and totally vegetarian. Increase cayenne to give it more heat. I serve this over basmati rice.
Provided by Spit In Soup
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 325.8, Fat 15.8, SaturatedFat 9.4, Cholesterol 38.2, Sodium 220.8, Carbohydrate 42.7, Fiber 11.1, Sugar 6.5, Protein 10
SOUTH-INDIAN GREEN CURRY
This is a unique family recipe for a simple curry that can be made by beginners.
Provided by naaz_jazz
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Wash the chicken and marinate it for an hour with salt and turmeric powder.
- In a food processor,make the green curry paste as follows :
- Grind together the garlic,ginger,green chillies,corriander and mint leaves ,green chillies and onion halves with a dash of water till you get a smooth paste.
- Heat oil in a pan,add bay leaves,cloves,whole black pepper,star aniseed,stir for just half a minute.
- Then add the green curry paste,saute it for about 1minute.
- Mix one pint of warm water with the dessicated coconut powder in a separate bowl,stir till no lumps remain,and pour this into the pan.(Leave a tablespoon cocnut cream aside for garnishing)Stir till you get a smooth,even,green consistency for a minute
- Add the marinated chicken,stir slightly ,cover and cook on medium heat for 30minutes with occasional stirring
- Garnish with a swirl of fresh single cream and coriander leaf.
- Serve hot with Turmeric Basmati rice and mini Naans
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