Green bean vegan curry
There is nothing more satisfying than eating my mom’s curries. My mom is on holiday with us which means lots of cooking our favourite meals. Majority of her vegetable curries are vegan by nature. She prepared a delicious and flavourful traditionally Indian green bean curry for dinner last week.
Most of you requested the green bean curry recipe and mom tried her best to write it down with measurements. In Indian homes, most curries are cooked by eye and smell. This is one of them, however I am sure the recipe below is a perfectly outlined guideline and you can play around with the salt and spice levels.
Green bean curry
2 tablespoon organic coconut oil
2 peeled and sliced garlic cloves ( optional)
1 tablespoon chopped onion
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala ( found in Indian spice shops and some Checkers)
1 tablespoon chilli powder
1/2 teaspoon fine salt
500 gram sliced fresh green beans
1/2 cup spring water
1/2 cup ripe beans ( gadhra) found in Indian stores else replace with frozen peas
If using ripe beans, boil in water for 15 minutes.
Heat oil, add onion and garlic and fry on low heat until translucent.
Add turmeric, garam masala, chilli powder and fry for about 30 seconds taking care not to burn masala.
Add green beans, ripe beans/peas, salt and water.
Cover pot with lid and cook on medium heat until water has been absorbed.
Serve curry hot with basmati rice or roti.