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Green Beans & Carrot Curry with Coconut Yum
Green Beans & Carrot Curry with Coconut
Course side dish
Cuisine south indian
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 3 cups Green Beans – chopped
  • 2 carrot – medium, diced
  • 3 tbsps coconut Grated (fresh, frozen or dry)
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 3 Chilies Dry red (use less for milder curry)
  • 6 curry leaves
  • to taste salt
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups Green Beans – chopped
  • 2 carrot – medium, diced
  • 3 tbsps coconut Grated (fresh, frozen or dry)
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 3 Chilies Dry red (use less for milder curry)
  • 6 curry leaves
  • to taste salt
Green Beans & Carrot Curry with Coconut
Instructions
  1. Heat 2tsp oil in a saute pan; add both the dals, seeds, curry leaves and dry red chilies. Once the seeds start to splutter, add the green beans, carrots and salt. Cover and cook on medium flame, stirring occasionally until the veggies are tender and cooked through, about 12- 15 minutes. (Alternately to expedite the cooking process, microwave/ steam the veggies until tender and then add to the tempering ingredients and cook for 4-5 minutes).
  2. Add the grated coconut and cook for another 2 minutes. Adjust the seasonings.
Recipe Notes
  • Serve with steamed rice or roti. This makes a great filling to veggie wraps.

 

 

 

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