From all the green things we can eat, green beans are one of my favourite. Great crunchy texture, super healthy and the ability to adapt like few other veggies can: simply steamed and in a salad, panfried in chili oil as a side, in a stew or curry…
This simple recipe comes from the first Happy Pear book and can serve as a side to a lentil dal or just as main on its own, depending on how much you want of it really. I had a small portion (about 100g) for dinner with some smoked tofu and a tomato salad and it was the right amount of food.
You can use both fresh or frozen green beans, although the latter are typically cheaper. Both work just fine!
I hope you enjoy! If you try making this recipe let me know how it goes 🙂
Recipe: Green beans curry
Total time: 30 mins
Notes: 2 individual generous servings.
- 2 tbsp olive oil
- 1 onion
- 1 tomato
- 3 garlic cloves
- 1 tsp turmeric powder
- 2 tsp curry powder
- salt and pepper
- 400g frozen or fresh green beans
- Set a pan to high heat and pour oil. Finely chop the onion and tomato.
- When oil is hot, reduce heat to medium and add the onion and tomato. Stir well and cover, cook until they soften (5 mins).
- Crush and mince the garlic, add to pan and stir. Cook for 3 minutes.
- Add turmeric and curry, mix well and cook for 2 minutes.
- Add green beans, salt and pepper, a glass of water and stir. Cover and increase heat, bring to a boil then reduce to simmer for 10 minutes.
- Uncover and cook for another 10 minutes.