Green Beans Curry
The sesame in this Green Beans Curry adds a delicate flavor, while the peanuts add a nice crunch and additional protein. This is a quick and easy recipe, especially if you pre-cook the vegetables in the microwave. If you want to cook the beans in the skillet, it will take 5-6 more minutes, depending on how fresh and tender the beans are.
Green beans contain a lot of fiber and protein and are rich in B vitamins.
Servings: 4
Cooking Time: 15 minutes
Ingredients
- 5 cups green beans (french beans, string beans), cut into 1-inch pieces
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- Asafoetida powder, a pinch
- 1/2 tsp turmeric powder
- 2 red chillies, broken into a few pieces
- Salt to taste
- 4-5 tsp vegetable oil
- 1 tbsp cilantro (coriander leaves), chopped, for garnish
- 1 tbsp coconut, freshly grated or dried
For Masala
- 2 tbsp sesame seeds
- 4 tbsp peanuts, roasted and peeled
- 4-5 red chillies (adjust to taste)
- 2 tbsp coconut, dried
Preparation
- For the masala powder, heat a small pan and dry roast the sesame seeds until aromatic, making sure they don’t burn. Remove in a bowl and let cool. Roast the peanuts, if not already roasted. Roast the red chillies and let cool.
- In a small grinder, grind all these ingredients into a coarse powder and set aside.
- Place the beans in a microwave-safe bowl, add the beans. Sprinkle a little water and rub salt over the pieces, and cook in the microwave for about minutes or until tender.
- Heat the oil in a wide skillet. Add the mustard seeds and cumin seeds and fry until they start to pop. Add the asafoetida and red chillies and fry for a few seconds. Add salt as needed and cover and cook for 2 minutes.
- Sprinkle 3 tbsp of the masala powder and saute on medium-high heat for 2 minutes.
- Add the coconut and stir the green beans curry for a few seconds.
- Stir in the cilantro leaves and remove from heat.
- Serve the green beans curry with plain rice.
Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic
