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.
Serves 4
Ingredients
- 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.
Directions
- 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.
