Saturday, February 26, 2011

Spicy Green Bean Curry

I usually make this curry with frozen beans which come washed, stringed and cut into convenient pieces. But the other day, my sister and her husband brought home a bag of fresh beans which were young enough to be topped and tailed without too much stringing involved.

What you’ll need:
* 500g green beans, cut into bite-sized pieces
* 1 medium onion, sliced
* 2 sprigs curry leaves
* 1-2 teaspoons salt
* ½ cup coconut cream
* ¼ teaspoon turmeric powder
* 1 ½ teaspoons red chilli powder
* 1 teaspoon coriander powder
* ½ teaspoon cumin powder
* Pinch of sweet cumin powder (also called fennel in Asian stores)
* ¼ teaspoon fenugreek seeds
* 2 tablespoons oil

What to do:
Mix all ingredients except oil and coconut cream together in a bowl. Then heat oil. When oil is hot, add beans and stir fry for a few minutes (this helps keep the beans green after it’s cooked). Add coconut cream and cook until beans are done (5-10 minutes).

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