Green Curry (Vegetarian)

• 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

1. Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
2. Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
3. Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
4. Wash and coarsely chop spinach and set aside.
5. 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.
6. Add all the dry spices (from the turmeric through the salt) to the onions.
7. 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.
8. Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
9. Serve hot over basmati rice.

potato, green beans, zucchini, spinach, ghee, onions, garlic, ground turmeric, coriander powder, ground cumin, cayenne, hot paprika, ground black pepper, ground cinnamon, salt, freshly grated gingerroot, green chilies, lemon juice, water, basmati rice

Taken from www.food.com/recipe/green-curry-vegetarian-281625 (may not work)