I love making Curry. The depth of flavor and the heat of the spices trigger my endorphins, and I’m guaranteed to feel happy during and after it is consumed.
The Green Market in Union Square also makes me happy. I really enjoy being cooped up with hungry strangers amongst the fresh fruits and vegetables. The Market is the only place I won’t think twice about sticking my hand past swarming bees to reach a yummy peach. The people watching isn’t bad either. Oh, and the vendors…so kind. When I first moved to NYC last summer, and was unemployed, I spent plenty of time scoping out interesting varieties of veggies. This year it took me until August to make a trip : ( I missed some pretty awesome produce, like Rhubarb…but there’s always next year.
Yesterday I had an hour of free time and nothing in my fridge, so I headed to the Market.
I brought home fresh Green Beans and Yellow “Green” Beans. Yum. I love raw green beans, but the yellow variety weren’t so tasty like that. Oh, but in the Green Bean Curry I made as soon as I got home, the Yellow Beans shine! They have an incredibly “beany” texture.
This dish is super easy, and ridiculously tasty. Please use fresh green beans, not those that have been sitting in the refrigerator for a week (I know some people who do just that). Curry is great, but even better when you’re using fresh vegetables. Oh, and this recipe can be used for other curried vegetables too. I like making Curried Red Lentils like this!
Delicious served over fluffy Quinoa, or any other whole grain. But if I had thought of it ahead a time, and if I weren’t so hungry, I would have baked up some cornbread to go with it. Or bought Naan……