Green Bean Curry
Green Bean CurryGreen beans in a dry coconut curry. This vegetarian Indian style curry of green beans looks, smells and tastes delicious.Marc Matsumoto
black mustard seeds
fresh ginger (~2-inch knob, grated)
garlic (3-4 large cloves, grated)
onion (thinly sliced)
kosher salt (less if using regular salt)
cayenne pepper (to taste)
dried unsweetened shredded coconut
red bell pepper (sliced)
green beans (trimmed and cut into 1-inch pieces)
vegetable stock (or water)
cilantro (minced, for garnish)
- Heat the oil in a large pan over medium-high heat until hot. Add the cumin seeds, black mustard seeds, and cloves. Stir around until the spices start to make a crackling noise. Add the garlic and ginger and give it a coupe stirs. Add the onion, salt and sugar, turn down the heat to medium low and fry stirring periodically until the onions are soft and starting to brown.
- Add the cumin, turmeric, cayenne pepper, coconut, tomato, bell pepper green beans and stock and stir to combine. Partially cover with a lid and cook until the green beans are tender (about 15-20 minutes). You want them cooked longer than if you were just blanching them so they absorb the flavor of the curry, but they shouldn't be mushy either.
- When the green beans are done, taste for salt and spice and adjust as needed. When the flavor is to your liking, turn off the heat and stir in the yogurt. Top the green bean curry with minced cilantro and serve immediately with some basmati rice or naan.