RECIPE: Curried Green Beans with Tomato (Vegan)

[Guest guest]

Here's the `recipe' of the meal I made yesterday, as best remembered.

Understand, please, that I cook for two, so you may want to alter the amounts

accordingly ;=) The following is Indian-style, my own mix of spices etc. I used

what I had on hand. It worked just fine ;=)

 

CURRIED GREEN BEANS WITH TOMATO

 

1 Tbsp cooking oil

1 medium onion, chopped

1-inch knob of ginger

4 cloves garlic

2 scotch bonnet chilies (or your choice)*

A mix, to your taste, of the following: 1 Tbsp coriander, 1 - 2 tsp cumin, 1 tsp

turmeric, 1 tsp fennel, 1 tsp fenugreek, pinch asafetida *

1/2 pound of green beans, trimmed and cut into 1-1/2 inch diagonal lengths

1/2 cup vegetable stock

1 smallish red bell pepper (capsicum)

1 tomato, roughly chopped

salt if needed

 

Put onion into oil in skillet over medium heat until it softens. Finely slice

half of

the bell pepper to same length as beans. Grind together the ginger, garlic,

chilies and the remaining half of the bell pepper and add to the onion, stir.

Grind the spices together and add to the contents of the skillet. and stir. Add

the beans, stir for a minute to coat with the spices and add the vegetable stock

and sliced bell pepper, stir and cover for around 4 or 5 minutes until beans

are barely cooked through. Add the chopped tomato and stir for around

another minute or two. At any point, if the pan becomes dry, add a little water.

(At the end, the beans will be lightly covered in a medium sauce.) Taste for

seasoning. Serve over brown rice.

 

* If you don't like mixing your own spices or don't have time, you could use a

good commercial curry powder, but in that case you will omit the chilies.

 

Best,

 

gf / aka Pat