VEGETARIAN INDIAN GREEN CURRY
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
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
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
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
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
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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