Vegetarian Indian Green Curry Food

CLASSIC INDIAN GREEN CURRY

Steps:

• In a blender, take chopped coriander, green chilies and 2 tablespoon of yogurt and blend into a smooth consistency. Add this to the remaining yogurt and mix. Set aside.
• In a saucepan, on medium heat, add cooking oil, garlic and ginger paste and cook for 30 seconds. Add the chicken to this and cook till the color of the chicken becomes white - indicating that it has cooked from the outside.
• Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.
• Now immediately add the blended green yogurt mixture to the saucepan. Leave it to cook on low heat for 10-15 minutes or until the water evaporates and the curry becomes thick.
• Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn't tender yet, add a little more water and cook for 5 minutes more.
• Serve hot with Naan.

VEGETARIAN INDIAN GREEN CURRY

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.

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

GREEN CURRY (VEGETARIAN)

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.