- 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
- 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.
03/29/2018
recipepes.com
Green Bean Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
