Vegetarian Indian Green Curry
Dive into a bowl of vibrant and aromatic Vegetarian Indian Green Curry, a wholesome fusion of fresh spinach, cilantro, and green chilies blended into a luscious, nutrient-packed curry paste. Simmered with tender vegetables like carrots, green beans, and peas, and enriched with creamy coconut milk, this dish is a symphony of bold Indian flavors. Paneer or tofu adds a hearty touch, making it a satisfying vegetarian meal perfect for any occasion. Infused with fragrant cumin and a hint of zesty lemon juice, this curry pairs beautifully with steamed rice or naan. Ready in under an hour, it's a quick yet impressive way to bring the authentic taste of Indian cuisine to your table. Perfect for weeknight dinners or special gatherings, this easy green curry is a must-try for spice and plant-based food lovers alike.
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Recipe Information
Ingredients
- 3 cups Spinach leaves
- 1 cup Cilantro (fresh coriander)
- 2 pieces Green chilies
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 cup Green beans (chopped)
- 1 cup Carrots (diced)
- 0.5 cup Green peas
- 1 cup Paneer (cubed) or tofu
- 1 tablespoon Lemon juice
Instructions
In a blender, add spinach leaves, cilantro, green chilies, garlic, ginger, and half a cup of water. Blend until smooth to create the green curry paste. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
Add the chopped onion and sauté until golden brown, about 4-5 minutes.
Stir in the chopped tomato and cook until soft and mushy, about 3-4 minutes.
Add turmeric powder, coriander powder, and salt. Mix well to combine.
Pour in the prepared green curry paste and cook for 2-3 minutes, stirring occasionally, until the raw aroma fades.
Add green beans, carrots, and green peas to the pan. Stir well to coat the vegetables in the curry paste.
Pour in coconut milk and half a cup of water. Mix well, cover, and let it simmer for 10-12 minutes or until the vegetables are tender.
Add paneer or tofu cubes to the curry and gently mix. Let it simmer for another 3-4 minutes to allow the flavors to meld.
Turn off the heat, stir in lemon juice, and adjust salt if needed.
Serve hot with steamed rice or naan. Enjoy your flavorful Vegetarian Indian Green Curry!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 56.6 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4372 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
