green curry

1 hour +

1 pound potatoes, washed and quartered lengthwise, then chopped thickly
1 pound green beans, trimmed and cut in to 1 inch pieces
3/4 pound zucchini, thickly sliced
1 pound spinach, washed and coarsely chopped
5 tablespoons butter
1 1/2 pound onions, halved and thickly sliced
10 medium cloves garlic
2 teaspoons turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 tablespoons fresh ginger, peeled and grated
4 tablespoons green chilies, chopped
2 tablespoons lemon juice
3/4 cup water

boil potatoes and green beans in salted water for 5 minutes. drain and set aside. boil zucchini in salted water for 3-4 minutes. drain and set aside. melt butter in a large pot. add onion and garlic and saute until they begin to brown. add next 6 ingredients (turmeric through salt) and stir over medium heat for a few minutes. add prepared veggies, ginger, chilies, lemon juice and water. Stir thoroughly. simmer until most of the water is gone and veggies are tender.

i found this recipe in "the vegetarian epicure: volume 2" which i took from my mom last summer. I love this book, especially the indian recipes. they taste very authentic. my only complaint is that there is a lot of prep work so i have to have some time to prepare for this. it is very much worth it when I do have time! serve with spiced rice and some naan.