This Sri Lankan inspired green curry is a quick curry rather than the long, slow-simmered version of curry that I sometimes make. Everything comes together quickly and the vegetables remain crisp and all dente. The fact that all the vegetables used are green adds to the feeling of freshness of the curry.
It was hot when I planned on making this and pelting with cold rain when I actually did, hence the lack of chopped mint as a garnish. Even though my herb plot is right by the front porch, there was no way I was going out in the torrential rain that occurred at dinner time, but I highly recommend that you add some as a garnish to the dish as I think it would elevate it.
I served this with leftover steamed potatoes, but rice would be good as well.
1 zucchini, halved and cut lengthwise into six pieces
1 generous handful of whatever leafy green you have on hand (I use rainbow chard). steams removed and thinly sliced
1 handful of green beans, trimmed and halved
1 small onion, peeled, halved and cut into thin half moons
1 Tbsp green onion, roughly chopped
1/4 - 1/2 Jalapeno pepper (depending on how spicy you like your curry) , finely chopped
2 Tbsps full-fat coconut milk
1/2 tsp curry powder (preferably Sri Lankan curry powder)
1/4 tsp yellow mustard seed
1/4 tsp ground fennel seed
1/8 tsp ground cinnamon
1/8 tsp turmeric
2 tsps olive oil
Salt to taste
Add the oil to a large skillet over medium heat along with the spices. As soon as it shimmers, add the green beans and the onions and one tablespoon of water or vegetable stock, and cook for five minutes, turning from time to time.
Add the zucchini and the green onion and cook, again stirring often, for an additional two minutes before stirring in the leafy greens and an additional tablespoon of water.
Stir in the coconut milk and lower the heat. Cook for an additional minute or so, until the green beans are the doneness that you prefer.
Check for seasoning and serve as described above.