Green Bean Curry “Super Quick”


I actually cooked this last week and froze it since I didn’t think about the fact we’d be gone for the weekend while grocery shopping. Freezes just great! We enjoyed it after we came back from Delaware this afternoon. This is not cooked the classic way, it’s almost more of a One Pot Curry. You just chop your ginger, onion, chili and garlic and throw it in a big pot with coconut milk and some spices. The beans come in towards the end so they’ll have a nice crunch. Will definitely cook again. If you use frozen beans you might not even have to go shopping for it.

We also received a great gift this weekend (actually, a lot of them!), but specifically one that I hope will make its first appearance on the blog soon … so stay tuned!

for 2-3

1 onion, finely chopped
1-2 red chili peppers, finely chopped (precise amount and variety, seeded or de-seeded depending on how spicy you want it)
2 garlic cloves, pressed
1 piece of ginger (maybe an inch), finely chopped
1/4 tsp turmeric
1/2 tsp cinnamon
1 tbsp curry powder
1 handful cashews, unsalted
1 can coconut milk
9oz green beans, tips cut off and beans cut in half

Put all ingredients except green beans in a pot, bring to a boil, reduce heat and simmer for ten minutes.     Add green beans and simmer for another ten minutes, stirring occasionally until beans are tender.     Season to taste with salt and serve over basmati rice.


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