Green Bean Curry Recipes

Steps:

• 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. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. 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. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

Steps:

• In a large frying pan put the oil, (split white) urad dal, chana dal, dried red chilies (torn into 3 or 4 pieces), and cumin seeds. Heat over high heat, tilting the pan back and forth frequently for even browning.
• When the mustard seeds have started popping and the dals (lentils) are light brown, add the onions, potatoes, green beans, green chili, salt and water. Stir to blend.
• Bring the water to a boil over high heat, reduce heat and simmer until a milky-like sauce has formed and the potatoes are very tender. Add a little more water, if needed, as the vegetables cook.
• Check for salt and stir in the garam masala. Turn off heat. Serve with poories or chapaties.
• Variations: Instead of green beans, you may use lima beans, or if you want to add petite frozen peas, add them 1-2 minutes before turning off the heat. A mixed vegetable curry also works well.

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.

Steps:

• Heat oil in large pan.
• Add curry paste and stir until bubbling.
• Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
• Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
• Completely mix in green beans.
• Add coconut milk and fish sauce Simmer for 5-10 minutes.
• Test green beans to your personal crunch preference.
• Mix in basil leaves right before serving.
• Serve over brown rice.
• Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.