Name: Dry Green Curry
Prep time: 15 min
Total time: 15 min
Ingredients: salt, cloves, nutmeg and cinnamon stick to taste; 2 teaspoons turmeric; 1½ tablespoons ghee or oil; 2 large onions, sliced; 2 garlic cloves, crushed; 2 small dried chillies (4 for really hot); 2 black cardamoms and 10 black peppercorns, crushed; 450 g/1 lb spinach or broccoli; 225 g/½ lb potatoes, diced small; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

We too easily ignore the green leaf family of vegetables in curry dishes. Vary your choice of greens and eat this as a side dish with another curry, plus plain rice and sweet chutney. This dish is medium hot.

Ingredients

450 g/1 lb spinach or broccoli
225 g/½

Side dish
Spicy
Vegan
Gluten-free

Method

Boil the vegetables in salted water until just tender - about 20 minutes. Drain, sprinkle with the aromatic spices, cover, and shake well. Leave for 10 to 15 minutes. Meanwhile, fry the onions in the ghee with the second spices until crisp. Add the spiced vegetables and fry for 1 minute over a high heat, stirring constantly.

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