String Bean Curry

Name: String Bean Curry
Yield: 4
Ingredients: 1 lb string beans cut into ½ to ¾ inches, washed and patted dry; 1 ½ -2 Tbsp Roasted Curry Powder; ½ sliced onion; 1 medium diced tomato; ½ sliced red/orange bell pepper; 2-4 gloves finely chopped garlic; 2-3 Tbsp oil; ½ cup hot water; Salt, to taste; Freshly ground peppercorns, to taste; Chopped cilantro / culantro (optional but highly recommended); Habanero / jalapeño (optional)

Image of String Bean Curry — Photo by Burlap & Barrel

Servings

Prep Time

10-15 minutes

Cook Time

8-10 minutes

"This vegetarian curry manages to be rich and luxurious but not heavy, and I love it to warm us up on a cold night."

Author:

Susan Sissaran

Ingredients

1 lb string beans cut into ½ to ¾ inches, washed and patted dry
1 ½ -2 Tbsp Roasted Curry Powder
½ sliced onion
1 medium diced tomato
½ sliced red/orange bell pepper
2-4 gloves finely chopped garlic
2-3 Tbsp oil
½ cup hot water
Salt, to taste
Freshly ground peppercorns, to taste
Chopped cilantro / culantro (optional but highly recommended)
Habanero / jalapeño (optional)

Directions

Make a slurry with ¼ cup water, roasted curry, onions and garlic. Mix and let sit 5 minutes.
Heat oil on medium. Once shimmering, add the curry slurry and stir constantly until the oil separates and rises to the top.
Turn the heat up to medium and add the string beans, tomatoes and sweet peppers. Stir well to coat evenly with the curry mixture. Let cook 5 minutes, stirring often.
Add the hot water, salt and pepper (if using), cover and cook until done to your likeness. Check often to make sure it’s not burning. Add more water if it’s too dry.
Taste and adjust seasonings, add in cilantro if using. You can adjust the amount of water to make it either saucy or dry. And you can substitute broth for the water or coconut milk for a creamier dish.