Green Bean Curry
An easy vegetarian curry with green beans and peppers steamed with curried coconut.
Servings 3 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon black mustard seeds
- 5 whole cloves
- 2 tablespoons fresh ginger (~2-inch knob, grated)
- 1 tablespoon garlic (3-4 large cloves, grated)
- 1 large onion (thinly sliced)
- 1 tablespoon kosher salt (less if using regular salt)
- 2 teaspoons granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper (to taste)
- ¼ cup dried unsweetened shredded coconut
- 1 tomato (chopped)
- ½ red bell pepper (sliced)
- 450 grams green beans (trimmed and cut into 1-inch pieces)
- ⅓ cup vegetable stock (or water)
- ¼ cup plain yogurt
- cilantro (minced, for garnish)
Instructions
- 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.