This summer, I have been eating a good bit of curry. I hold no claim to excellent curry making, but they do turn out pretty good, and they are easy and there are few ingredients: fresh vegetables, rice, and spices–with a little extra like coconut milk thrown in from time to time. Here is a recipe for curried green beans, with a healthy dose of tomatoes and peppers thrown in for good measure. It is delicious. Serve over rice as a vegetarian main dish.
Ingredients:
1 med/large onion, chopped
about a tablespoon of cumin seeds and mustard seeds
a few cloves of garlic
a tablespoon of ginger
about a teaspoon of turmeric and curry powder (more or less to your taste preference)
dash of salt
1 pepper–Marconi or bell pepper, chopped
1 dried chili if you have it, finely chopped
1 pound or so of green beans, ends removed and cut in pieces
1 large tomato, chopped and seeded.
1/2 cup coconut milk
garnish with cilantro or Thai basil.
To prepare:
Saute mustard seeds and cumin seeds in canola oil, coconut oil, or ghee over medium high heat for about 20 or 30 seconds. Add onions and saute until translucent. Add garlic, ginger, tumeric, curry powder, salt, and dried chile. Saute for a couple of minutes. Add pepper, green beans, and tomatoes. Cover, and saute for 5 or so minutes. Add coconut oil, stir, cover and saute for another five or so minutes, until green beans are of desirable texture. Garnish with cilantro or Thai basil.
–Megan
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