Monday, July 23, 2012

Meatless Monday: Green Bean Curry

1 tablespoon olive oil
1 onion, sliced
1 serrano peppers, thinly sliced
1 clove garlic, crushed
5 fresh curry leaves
1 tablespoon curry powder
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground turmeric
Salt to taste
1 pound fresh green beans, trimmed
1/2 cup coconut milk
2 tablespoons lime juice


1.Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown.
2. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes.
3. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente.
4. Pour in the coconut milk and simmer at least 5 minutes more.
5. Remove from heat and stir in the lime juice just before serving. Delicious over rice or other grains.