Vegetarian Indian Green Curry Recipes

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GREEN CURRY (VEGETARIAN)



Green Curry (Vegetarian) image

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

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

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



Vegetarian Indian Green Curry image

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

1 lb potato, sliced thickly
1 lb green beans, cut in 1-inch pieces
3/4 lb zucchini, sliced
1 lb spinach, washed and coarsely chopped
5 tablespoons butter
1 onion, chopped
5 garlic cloves, minced
2 teaspoons turmeric
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1 1/2 tablespoons fresh ginger
4 tablespoons chopped green chili peppers
2 tablespoons lemon juice
3/4 cup water

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

VEGETARIAN THAI GREEN CURRY



Vegetarian Thai green curry image

Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

2 tbsp vegetable oil
3 shallots, finely sliced
4 tbsp Thai green curry paste
1 red chilli, deseeded and finely chopped
350g butternut squash, peeled and cut into 1.5cm cubes
1 large red pepper, deseeded and cut into thick slices
400g can full fat coconut milk
5 lime leaves
150g mangetout
100g baby corn. halved lengthways
1 small bunch coriander, roughly chopped
cooked rice and lime wedges, to serve

Steps:

  • Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
  • Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

GREEN CURRY VEGETABLES



Green Curry Vegetables image

Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.

Provided by Sarah Dipity

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h

Yield 6

Number Of Ingredients 18

2 (14 ounce) cans unsweetened coconut milk
2 medium yellow squash
1 medium zucchini
3 tablespoons sesame oil, divided
1 large sweet onion, sliced
1 cup snow peas
½ cup sliced fresh mushrooms
1 tablespoon garlic, minced
1 tablespoon green curry paste, or more to taste
1 cup frozen peas
1 cup vegetable broth
½ cup baby corn, drained
½ cup sliced bamboo shoots, drained
1 tablespoon white sugar
1 tablespoon soy sauce
1 (12 ounce) package extra-firm tofu, cubed
1 cup fresh bean sprouts
10 leaves fresh basil

Steps:

  • Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
  • Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
  • Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
  • Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 20.4 g, Fat 37.9 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 26.2 g, Sodium 336.7 mg, Sugar 7.7 g

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