Vegetarian Indian Green Curry

• 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

1. Boil potatoes in salted water for 5 minutes only, drain, set aside.
2. Boil green beans for 5 min, set aside.
3. Slice zucchini thickly.Melt butter in large pot.
4. Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
5. 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.

potato, green beans, zucchini, butter, onion, garlic, turmeric, cumin, coriander, paprika, cayenne, cinnamon, fresh ginger, green chili peppers, lemon juice, water

Taken from www.food.com/recipe/vegetarian-indian-green-curry-300676 (may not work)