This green curry is made with cilantro and chiles, not green potatoes; that would be dangerous. This is a pretty good recipe that comes from a vegetarian Indian cookbook brought back for me by one of Michael’s students who did a study abroad program in India. I made this with about a pound of fingerling potatoes, cooked whole and cut in half afterwards before I incorporated them into the curry. You could use small new potatoes as well. This was better the second day, as many Indian recipes are.
Ingredients:
2 T. ghee or oil
1 t. cumin seeds
2 small onions, chopped finely
½ c. water
5 cloves of garlic, minced
2 t. ginger root, minced
2 green chilies, minced
½ t. turmeric
½ t. cayenne
2 t. ground coriander
salt to taste
1 c. hot water
1 T. lemon juice
1 t. garam masala
½ c. cilantro or mint leaves, minced (I used cilantro)
6 medium potatoes, boiled, peeled, & cubed (I didn’t peel the fingerlings – that’s where the vitamins are)
Heat the oil in a pan and add the cumin seeds. When the seeds are brown, add the onions and sauté until golden, about 10 minutes. Add water & simmer for about 2 minutes. Add the garlic, ginger root, and cilantro. Sauté for about 5 minutes. Add the rest of the spices along with the salt and cook for about 5 minutes, stirring frequently. Put in the potatoes and hot water and mix well, then cook on low heat for 10 minutes. Add the lemon juice & garam masala and stir to incorporate.
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