Bombay Green Curry

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 (and water needing) 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. Don’t forget the rice!



  • 2 cups loosely packed cilantro (leaves and stems)
  • 1 plum tomato, cut into quarters, insides removed
  • 2 large fresh garlic cloves
  • 2 inches fresh ginger, grated
  • 3 tbsp unsweetened shredded coconut
  • 3-4 jalapeños, seeds and insides removed
  • 14 cup water + more as needed
  • 3 tbsp canola oil
  • 1 large onion, diced
  • 3 medium potatoes, peeled and cut into large chunks
  • 1.25 – 1.5 lbs flanken, oyster steak, or stew meat, cut into 112 inch chunks
  • 1 tsp salt
  • 12 tsp ground black pepper
  • 12 tsp ground turmeric


Prepare the curry sauce: Place cilantro, tomato, garlic, ginger, coconut, jalapeños and water into a blender and process. If needed, add additional water in increments of a tablespoon (you do not want it to be too watery) to process until smooth. Set aside.

Heat oil in a large pot. Add the onions and sauté for two minutes, then add the meat. Add the salt, pepper and turmeric and brown the meat for 5 minutes, then add the potatoes. Brown for another 5-7 minutes. Add the curry and scrape down the bits from the sides and bottom of the pot. Bring to a low simmer, cover, and cook simmering until the meat and potatoes are soft and cooked through, about 45 minutes. Serve over rice.

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