Green curry with vegetables from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 137) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears as a variation on "Green curry" recipe on P135. See recipe for vegetable options. Can substitute "Ginger-garlic paste" recipe on P36 for store-bought paste; and almonds for cashews.

  • Ganga108 on January 04, 2022

    I accidentally deleted my earlier comment, oops. My notes against this recipe say "Amazing! OMG!!". This is a beautiful Green Curry, Indian style, from the Parsi sub-cuisine of India. A paste is made from cashews and spices which is then used to thicken a coconut-based sauce. The dish is incredibly tasty with a slight sweetness from the cashews. It is even better after sitting for an hour or so, so if you can make it a little earlier, the flavour will benefit.

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