Green Curry (Vegetarian) - cooking recipe

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

Preparation

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.