I LOVE a green curry. I'm not talking about a Thai Green Curry (although I love those too!) but a basic Gujarati bung-in-all-your-greens-with-some-Indian-spices curry. They are fresh, healthy and super quick to cook. Oh and a treat for those taste-buds too.
A couple of days ago I made this beaut solely using handpicked veg/herbs from the garden. There is nothing more satisfying than eating a home-cooked AND home-grown meal! The best thing about this Green Garden Curry is that you can use any greens you like. Just bung 'em in and enjoy after the spices have worked their magic.
A couple of days ago I made this beaut solely using handpicked veg/herbs from the garden. There is nothing more satisfying than eating a home-cooked AND home-grown meal! The best thing about this Green Garden Curry is that you can use any greens you like. Just bung 'em in and enjoy after the spices have worked their magic.
Recipe (serves 2):
2 cups of green vegetables. I used runner beans, green beans and beetroot leaves finely sliced
Handful of fresh corriander/dill/carraway, finely chopped - I had lots of ajmo so I used this instead along with any corriander that I could pick
1 clove garlic, very finely sliced or crushed
1 tsp vegetable or coconut oil
1/2 tsp rye
1/2 tsp jeeru
1/2 tsp hardar
1/2 tsp dhana jeeru
1/4 tsp red chilli powder
Salt to taste
Method:
Tips:
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
2 cups of green vegetables. I used runner beans, green beans and beetroot leaves finely sliced
Handful of fresh corriander/dill/carraway, finely chopped - I had lots of ajmo so I used this instead along with any corriander that I could pick
1 clove garlic, very finely sliced or crushed
1 tsp vegetable or coconut oil
1/2 tsp rye
1/2 tsp jeeru
1/2 tsp hardar
1/2 tsp dhana jeeru
1/4 tsp red chilli powder
Salt to taste
Method:
- Heat the oil in a frying pan on a high heat
- Add the rye and wait for it to sputter
Add the jeeru and garlic, stirring continuously to prevent burning - Add corriander (and any other herbs) and sautee for 1 minute
- Add the greens and the remaining spices
- Stir and reduce the heat to medium
- Cover and cook for 5-10 minutes, until the greens are cooked still have a bite to them
- Serve alone, or with hot chappatis
Tips:
- As I said in the intro - this is an extremely versatile curry. The base is the garlic and spices. You can use any herbs and greens you wish: peas, courgettes, kale, spinach, broccoli, cabbage
- I prefer my green curry to have a bite to it and not be completely softened. You can cook for a longer/shorter time as per your taste
- Instead of chappatis, I served my Green Garden Curry with a sprinkling of sunflower seeds for some extra crunch!
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
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