sharing recipes from one generation to the next
Continuing on from my earlier posts about simple vegetable curries, this Bean Curry with Ginger and Coriander is a ripper, quick to prepare and quick to cook and good for you!
500g green beans, chpped into 1cm lengths
2 tablespoon vegetable oil
2.5cm piece ginger, jut into fine julienne
1 teaspoon brown mustard seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dried chilli
1 tablespoon lemon juice
Salt to taste
1/2 cup chopped fresh coriander
In a wok, heat the oil then add the mustard seeds. As soon as they begin to pop add the ginger and toss until it begins to colour. Add the beans, then the cumin, turmeric, chilli and salt. Add the lemon juice and water , cover, lower the heat and simmer 5-6 minutes. Remove the lid, stir then increase heat and boil away excess liquid. remove from the heat and add the coriander. Toss and serve as part of a curry meal. Will serve 4-6 as an accompaniment or as part of a meal with other dishes.
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