This can be served as a main course, alongside bowls of brown rice or naan, or as part of a buffet.
2 tablespoons canola oil
1 onion, thinly sliced
3 medium carrots, diced
½ teaspoon salt
3 garlic cloves, chopped
2 teaspoons fresh ginger, grated
1 tablespoon curry powder
½ teaspoon turmeric
¼ teaspoon cayenne, (optional)
1/8 teaspoon cinnamon
450 grams green beans, trimmed
400 ml can coconut milk
¼ cup fresh lime juice
fresh cilantro (optional), Chopped
Heat the oil in a large, non-stick frying pan over medium. Add the onion, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden. Stir in garlic and ginger and cook 1 min. Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp. Stir in lime juice. Garnish with cilantro.
- Yield:
- servers 4
- Cook Time:
- 55 minutes
