String Bean Curry
String Bean Curry
Servings
4
Prep Time
10-15 minutes
Cook Time
8-10 minutes
"This vegetarian curry manages to be rich and luxurious but not heavy, and I love it to warm us up on a cold night."
Susan Sissaran
Ingredients
1 lb string beans cut into ½ to ¾ inches, washed and patted dry
-
1 ½ -2 Tbsp Roasted Curry Powder
½ sliced onion
1 medium diced tomato
½ sliced red/orange bell pepper
2-4 gloves finely chopped garlic
2-3 Tbsp oil
½ cup hot water
-
Salt, to taste
-
Freshly ground peppercorns, to taste
-
Habanero / jalapeño (optional)
Chopped cilantro / culantro (optional but highly recommended)
Directions
Make a slurry with ¼ cup water, roasted curry, onions and garlic. Mix and let sit 5 minutes.
Heat oil on medium. Once shimmering, add the curry slurry and stir constantly until the oil separates and rises to the top.
Turn the heat up to medium and add the string beans, tomatoes and sweet peppers. Stir well to coat evenly with the curry mixture. Let cook 5 minutes, stirring often.
Add the hot water, salt, ground peppercorns and habanero/jalapeño pepper (if using), cover and cook until done to your likeness. Check often to make sure it’s not burning. Add more water if it’s too dry.
Taste and adjust seasonings, add in cilantro if using. You can adjust the amount of water to make it either saucy or dry. And you can substitute broth for the water or coconut milk for a creamier dish.
Supermarket
Fair Trade