Vegan Mofo Day 29:

I usually buy frozen green beans and avoid the fresh ones since in fresh ones need time and patience for prep, which I don’t usually have. But when I saw this huge bag of fresh green beans for less than $1.50, I couldn’t help but buy a bag. But my husband ended up prepping them for me. He stringed and chopped them into tiny dice while watching football game (now that is called multi tasking, I wish he could do that more often).

Green Beans curry
Green Beans curry
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
30 minutes
Green Beans curry
Green Beans curry
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 3 - 4 cups Green Beans – chopped
  • 1 Onion – medium, chopped finely
  • 2 cloves Garlic – coarsely chopped
  • 6 Curry leaves
  • ½ tsp chili powder Red (or more to taste)
  • 2 tbsps peanuts Ground
  • to taste Salt
  • 1 tsp Cumin seeds
  • 2 red chili Dry
Servings: serving
Instructions
  1. Heat 1tbsp oil in a sauté pan, add cumin seeds and red chili, cook until the seeds start to sputter around.
  2. Add garlic and sauté for 30 seconds or until lightly browned. Next add curry leaves and onions; cook until onions turn translucent.
  3. Next add green beans and some salt. Cover and cook until the green beans are tender and cooked through; about 10-12 minutes. Stir occasionally.
  4. When the beans are cooked to your desired tenderness (my husband loves them well cooked, so I cook a little longer), add red chili powder, ground peanuts and more salt (if needed). Cook for another couple of minutes and serve hot with steamed rice or roti.
Recipe Notes

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