Recipe by Rochelle Daniel

Bombay Green Curry

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

Let’s spice it up! I don’t know about you but I can always go for a good Indian curry – I mean an authentic, mouthwatering bowl of rice and spicy food. It looks like a lot of ingredients, but all you’re really doing is sautéing onion, potatoes, and meat, and putting the ingredients for the sauce into a blender, and voila! That’s your curry base. No, you can’t just use curry powder – trust me, this extra step is worth it.


Green Curry

  • 2 cups loosely packed cilantro (leaves and stems)

  • 1 plum tomato, quartered and insides removed

  • 2 large garlic cloves

  • 2-inch piece ginger, grated

  • 3 tablespoons unsweetened shredded coconut

  • 3-4 jalapeños, seeds and insides removed

  • 1/4 cup water, plus more as needed

  • 3 tablespoons Gefen Canola Oil

  • 1 large onion, diced

  • 3 medium potatoes, peeled and cut into large chunks

  • 1 and 1/4 to 1 and 1/2 pounds flanken, oyster steak, or stew meat, cut into 1-and-1/2-inch chunks

  • 1 teaspoon salt

  • 1/2 teaspoon ground Gefen Black Pepper

  • 1/2 teaspoon ground turmeric

  • cooked rice, for serving


Prepare the Curry


Prepare the curry sauce: Place cilantro, tomato, garlic, ginger, coconut, jalapeños, and water into a blender and process. If needed, add more water one tablespoon at a time (so as not to make it too watery) and blend until smooth. Set aside.


Heat oil in a large pot. Add the onion and sauté for two minutes.


Add the meat, salt, pepper, and turmeric and brown the meat for five minutes. Add the potatoes and brown, cooking another five to seven minutes.


Add the curry and scrape any brown bits from the sides and bottom of the pot, mixing everything together.


Bring to a simmer, cover, and cook over low heat until the meat and potatoes are soft and cooked through, about 45 minutes. Serve over rice.

Bombay Green Curry

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