Serves 6 to 8
So called because of its color, but red-hot from the seasoning point of view. Don’t be frightened off because it’s truly delcious, but on the other hand, this isn’t the curry to start with if you’ve never made one before and are unaccustomed to spicy foods. (Serve it with plain rice pilau and some yogurt or raita.)
• 1 lb. potatoes
• 1 lb. green beans
• ¾ lb. zucchini
• 1 lb. spinach
• 5 Tbs. butter
• 1½ lbs. onions
• 10 medium-sized cloves garlic
• 2 tsp. ground turmeric
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• ½ tsp. hot paprika
• ½ tsp. cayenne pepper
• ½ tsp. black pepper
• ¼ tsp. cinnamon
• 1½ tsp. salt
• 1½ Tbs. peeled and grated fresh ginger
• 4 Tbs. chopped green chilis
• 2 Tbs. lemon juice
• ¾ cup water
1. Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil in salted water for 5 minutes only, drain, and set aside.
2. Trim the green beans and cut them in 1-inch pieces. Boil them in salted water for 5 minutes, drain, and set aside.
3. Slice the zucchini rather thickly, boil them in salted water for 3 to 4 minutes only, drain, and set aside.
4. Wash and coarsely chop the spinach and set it aside.
5. Melt the butter in a large pot. Halve and thickly slice the onions and crush or mince the garlic, and sauté them in the butter until the onions begin to color. Then add the turmeric, coriander, cumin, hot paprika, cayenne, black pepper, cinnamon, and salt.
6. Stir this mixture over a medium flame for a few minutes, then add the prepared vegetables, the ginger, green chills, lemon juice, and water. Stir all the vegetables and spices together thoroughly and simmer, stirring again frequently, until most of the water is gone and the vegetables are just tender.
