It’s July 1, and the french pole beans are producing loads of beans! I wanted to make a meal using green beans, so I decided to make curried green beans. I served it with brown rice and a hearty salad. It made a great plant-based dinner.
- 1 tablespoon canola oil
- 1 small yellow onion
- ½ tablespoon mustard seed
- ½ teaspoon turmeric powder
- ½ teaspoon red chili paste or red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic
- small piece of ginger, about 2 tablespoons grated
- 1 pound green beans
- 2 tablespoons cilantro, chopped
- 3 to 4 tablespoons water
- cooked brown rice, about 2 cups
This Curried Green Beans dish is fairly quick and simple to make. Be sure to prep all your veggies and spices in advance to make it easier to cook.
- Start by pressing the garlic and grating the ginger. Set them aside.
- Next chop onion and trim and cut green beans into 1 inch long pieces.
- In medium sized sauté pan, add the oil. Turn heat to medium, add the mustard and stir until the seeds start to pop, about 2 or 3 minutes. Lower heat and add the turmeric, red chili paste, salt and pepper. Stir.
- Add ginger, garlic and onion. Add 1 tablespoon water. Raise flame to medium heat and continue to cook for about 3 minutes, stirring occasionally.
- Add green beans, stir. Add water, a tablespoon at a time as needed to keep beans from sticking in pan. Place a lid on the pot and simmer on medium low for 5 to 7 minutes until the beans are tender but still a little firm.
- Serve Curried Green Beans immediately over brown rice.