Dry Green Curry

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

We too easily ignore the green leaf family of vegetables in curry dishes. Vary your choice of greens and eat this as a side dish with another curry, plus plain rice and sweet chutney. This dish is medium hot.


  • 450 g/1 lb spinach or broccoli
  • 225 g/½ lb potatoes, diced small


    Boil the vegetables in salted water until just tender - about 20 minutes. Drain, sprinkle with the aromatic spices, cover, and shake well. Leave for 10 to 15 minutes. Meanwhile, fry the onions in the ghee with the second spices until crisp. Add the spiced vegetables and fry for 1 minute over a high heat, stirring constantly.