Green Curry (vegetarian)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb potato
• 1 lb green beans
• 3/4 lb zucchini
• 1 lb spinach
• 5 tablespoons ghee (or oil)
• 1 1/2 lbs onions
• 10 garlic cloves
• 2 teaspoons ground turmeric
• 1 tablespoon coriander powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon hot paprika (or use additional cayenne)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons freshly grated gingerroot
• 4 tablespoons chopped green chilies (such as serrano)
• 2 tablespoons lemon juice
• 3/4 cup water
• hot cooked basmati rice

Recipe

• 1 scrub the potatoes, quarter lengthwise, and thickly slice each quarter. boil in salted water for 5 minutes, drain, and set aside.
• 2 trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
• 3 thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
• 4 wash and coarsely chop spinach and set aside.
• 5 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.
• 6 add all the dry spices (from the turmeric through the salt) to the onions.
• 7 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.
• 8 stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
• 9 serve hot over basmati rice.