Green Bean Curry

SUBMITTED BY: ABoston

"I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish. "

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 tablespoon vegetable oil
1 onion, sliced
1 serrano peppers, thinly sliced
1 clove garlic, crushed
5 fresh curry leaves
1 tablespoon curry powder
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
1/2 cup coconut milk
2 tablespoons lime juice

READ REVIEWS (1)

DIRECTIONS

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.

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REVIEWS

Reviewed on Apr. 29, 2008 by Robin

Wow! The taste of Asia! Thanks for the great recipe. We didn't have the curry leaves and I used only about 1 teaspoon of the lime juice but it smelled and tasted just like we were back in Asia.

0 users found this review helpful

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Recipe Submitter:

ABoston

	Cooking Level: Intermediate Home Town: Tifton, Georgia, USA Living In: Manhattan Beach, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 104

Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 74mg
Total Carbs: 11g
Dietary Fiber: 4g
Protein: 2.6g

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