Vibrant green curry

I'm forever looking for fast and faster ways to cook tasty, healthy food. As much as I love to cook, I don't like to slave in the kitchen. Nor do I like to take shortcuts to taste like adding dollops of oil / butter to my recipes.

One such really fast recipe, and equally healthy is the green curry that I cooked up last Sunday.

Ingredients

10-12 Medium sized mushrooms- wiped clean

1/2 cup frozen green peas

8-10 leaves of spinach

Small bunch of coriander leaves

6-7 Mint leaves

2 green chillies

1/2 cup curd

One medium sized onion

4-5 pods of garlic-peeled

1/2 inch piece ginger

Salt to taste

Wash all greens thoroughly. Add all ingredients except mushroom and peas to a mixer, and grind to a smooth paste. Paste will be thick and green.

In a pan, take a tsp of oil. Saute the mushrooms and peas with a pinch of salt until mushrooms are soft. Add the ground paste and a little water to adjust the consistency of the curry.

Let it boil for 2 mins. Do not cover the pan while boiling so as to retain the vibrant green color of the curry. Serve hot with chapatis or steamed rice.

Note:

Stir a tbsp of fresh cream into the curry after removing it from flame for a rich creamy taste. This recipe is rich in Iron.

To convert it into a low carb recipe, you could use only Mushrooms and omit the peas.