Healthy Green Curry

by Tarla Dalal

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The abundance of intensely flavoured ingredients makes this recipe really tasty without the addition of too much fat. The vegetables are excellent sources of iron, fibre and vitamin C. Quick cooking oats are used to thicken this curry so as to avoid the addition of thickeners like refined flour and cornstarch. This curry makes a great meal while you're lactating because of the addition of fresh garlic which helps to enhance the production of breast milk.

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Preparation Time : 15 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

1/2 cup cauliflower florets
1/2 cup baby corn, cut into roundels
1/2 cup carrot cubes
1/2 cup mushrooms (khumb), quatered
1 cup spring onions with greens, chopped
1/4 cup quick cooking rolled oats
2 tbsp butter
salt to taste

To be ground into a paste
1 cup chopped coriander (dhania)
12 mm.(1/2 ") piece ginger, chopped
3 to 4 green chillies
1/4 cup fresh green garlic (hara lehsun), chopped
1/2 tbsp lemon juice

Method

Heat the butter in a pan, add the spring onion whites and sauté for 2 to 3 minutes.
Add all the vegetables and sauté for 2 to 3 minutes.
Add 2 cups of water and salt and bring to a boil.
Add the oats and cook for 5 to 7 minutes over a high flame till the vegetables are cooked.
Add the ground paste and spring onion greens and allow to boil for 1 minute.
Serve hot with steamed rice.

Nutrient values per serving