Green Bean Curry
I am showing you this recipe as a solution for the very hot days. This green bean curry is aromatic, delicious, fast, interesting and a bit more special than the classic garlic beans.
The only specific spice here is the "curry" mix, but you can find it in any decent super/hypermarket.
I made it for dinner and we had it with basmati rice.
fresh or frozen
I replaced it with 30% heavy cream
Step by step
As with any curry recipe, we first prepare all the ingredients.
We clean and wash the beans.
If you have frozen beans, you don't need to thaw beforehand.
Finely chop the onion and garlic.
Chop the tomatoes in the food processor or with the blender or cut into small cubes.
Place the coconut milk / cream and the spices close to you.
We can start when all the ingredients are prepared and within reach. The preparation process is fast and we don't want to burn the food.
Heat the oil in a deep saucepan, add the mustard seeds.
Cover with a lid while the seeds are cooking, they might jump like popcorn.
When they stop jumping, remove the lid.
Now add the onion and garlic (optionally, you can add a small piece of chopped hot pepper).
Stir and cook for 10-20 seconds, be careful not to burn it.
Then add the paprika, mix.
Right after the paprika pour the crushed tomatoes and add 1 teaspoon of curry.
Mix and let simmer for 1-2 minutes.
And pour sour cream or coconut milk. Stir and leave over high heat until it starts to boil.
Then cover with a lid, turn the heat to medium-low and let simmer for about 20-30 minutes, until the beans are done.
During this time, the beans change color and reduce their size. If you taste them, they should feel boiled, but not soft and mushy. Better "al dente" than porridge.
Adjust the salt. You can let boil now without a lid, to make the sauce thicker, for about 10 minutes.
Optionally, at the end, you can add some greens. I didn't.
And it's done. Serve it hot, with a garnish of rice, potatoes, or as such, with bread.