Best 2 Vegetarian Indian Green Curry Recipes

Tantalize your taste buds with a vibrant and flavorful culinary journey to India with our curated collection of vegetarian green curry recipes. Immerse yourself in the aromatic symphony of fresh herbs, zesty spices, and creamy coconut milk that define this classic dish. From the vibrant green hues of spinach and coriander to the earthy undertones of lentils and peas, each recipe offers a unique symphony of flavors that will transport you to the bustling streets of India. Whether you prefer the comfort of a slow-cooker simmer or the convenience of a quick stir-fry, our diverse selection of recipes caters to every culinary preference and skill level. Prepare to embark on a delightful adventure as you explore the depths of Indian cuisine and savor the magic of vegetarian green curry.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor. If possible, buy organic ingredients to avoid pesticides and herbicides.
Don't be afraid to adjust the heat level: This recipe is for a mild curry, but you can easily adjust the heat level by adding more or less chili peppers. If you're not sure how much heat you can handle, start with a small amount of chili peppers and add more to taste.
Serve with your favorite sides: This curry is delicious served with rice, naan bread, or roti. You can also add a side of yogurt or raita to cool down the heat.

Conclusion:

This vegetarian Indian green curry is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a new vegetarian recipe to try, give this green curry a try!

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