Best Indian Green Curry Recipes

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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

SOUTH-INDIAN GREEN CURRY



South-Indian Green curry image

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

Garlic -50gms
Ginger-25gms
Fresh coriander leaves-50gms
Fresh mint leaves-50gms
Fresh long green chillies -3 to 4
White onions 2
Fresh chicken drumsticks and bony thighs-1kg
SPICES
Bay leaves -3 to 4
Cloves- 3 to 4
Whole black pepper - 5 to 6
Star Aniseed -2 to 3
Turmeric powder - Half a teaspoon
Vegetable oil - 1tablespoon
Salt to taste

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

INDIAN GREEN CURRY



Indian Green Curry image

A variation on a Thai green curry, this is a spicy dish that my boyfriend said 'tastes as good as a take-away.' Best served with rice, naan, and mango chutney.

Provided by tash

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
2 teaspoons olive oil
2 green chile peppers, finely sliced, or to taste
1 clove garlic, finely sliced
1 teaspoon whole black peppercorns
2 cardamom pods
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 medium skinless, boneless chicken breasts, diced
1 medium potato, diced
1 large green bell pepper, diced
1 red onion, diced
1 (14 ounce) can coconut milk
2 tablespoons plain yogurt

Steps:

  • Melt butter over medium heat in a large wok; pour in olive oil. Add chile peppers, garlic, peppercorns, cardamom pods, cinnamon, turmeric, and cumin. Add chicken; stir-fry in the mixture until fully covered and starting to brown, about 5 minutes. Add potato, pepper, and onion; continue to stir-fry for 5 minutes more.
  • Stir coconut milk into the chicken mixture. Reduce heat to low and let simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Remove from heat; stir in yogurt.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 21.3 g, Cholesterol 42.7 mg, Fat 28.5 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 21.3 g, Sodium 77.3 mg, Sugar 4.3 g

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