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aromatic green curry recipe

Green Curry

This vibrant vegetable curry combines a fragrant blend of spices with tender vegetables to create a deeply satisfying comfort dish. The rich, aromatic sauce infuses potatoes, green beans, zucchini, and spinach with complex flavors that will fill your kitchen with incredible scents.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds onions thickly sliced
  • 1 1/2 tablespoons fresh ginger grated
  • 1/2 teaspoon black pepper
  • 1 pound spinach washed and roughly chopped
  • 1 tablespoon ground coriander
  • 1/4 cup water
  • 1/2 teaspoon hot paprika
  • 5 tablespoons butter
  • 1 pound green beans cut into 1-inch pieces
  • 1/4 teaspoon cinnamon
  • 10 cloves garlic crushed
  • 2 tablespoons lemon juice
  • 1 pound potatoes quartered lengthwise and thickly sliced
  • 1 tablespoon ground cumin
  • 4 tablespoons green chilies chopped
  • 3/4 pound zucchini thickly sliced
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon cayenne pepper

Equipment

  • Large pot
  • Cutting board
  • Colander

Method
 

  1. Prepare the potatoes: scrub or peel them, quarter lengthwise, and slice thickly. Boil in salted water for 5 minutes, then drain and set aside.
  2. Prepare the green beans: cut into 1-inch pieces, boil for 5 minutes, drain and set aside.
  3. Prepare the zucchini: slice thickly, boil for 3-4 minutes, drain and set aside.
  4. Wash and roughly chop the spinach (no pre-cooking needed).
  5. In a large pot, melt the butter over medium heat. Add the sliced onions and crushed garlic, sautéing until the onions begin to caramelize.
  6. Add all the spices: turmeric, coriander, cumin, hot paprika, cayenne pepper, black pepper, cinnamon, and salt. Stir to toast the spices until fragrant, about 1 minute.
  7. Add the pre-cooked potatoes, green beans, zucchini, and the raw spinach to the pot.
  8. Stir in the freshly grated ginger, chopped green chilies, lemon juice, and water. Mix thoroughly to coat all vegetables with the spice mixture.
  9. Simmer gently, stirring frequently, until most of the water has evaporated and the vegetables are tender but not mushy, about 15-20 minutes.
  10. Serve hot with rice pilau or chapati and a side of yogurt or raita.

Notes

For a milder curry, reduce the amount of green chilies and cayenne pepper. This dish is very adaptable - feel free to substitute sweet potatoes for regular potatoes, or swap in other vegetables like eggplant or snap peas based on what's in season. For a vegan version, use coconut oil instead of butter. For added protein, consider adding chickpeas or cubed tofu.
Leftovers can be refrigerated for up to 4 days and often taste even better the next day as the flavors continue to develop. Reheat gently on the stovetop with a splash of water if needed.