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August 31, 2010: Green Bean Curry

08.31.2010 / By / 1 Comment

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……

Green Bean Curry
(For the coconut milk, feel free to use more. I used only a cup because it was all that I had left. 
This will make about 4 servings as a side, and maybe 3 as a main dish.  
*For the mustard and fenugreek, think of this as optional. If you don’t have these ingredients, use more curry powder to achieve the flavor)
1 1/2 lbs fresh Green and Yellow “Green” Beans, washed and trimmed
1 medium Yellow Onion chopped
1 Garlic Clove (or 2) diced
1/2 Large Red Bell Pepper, chopped
1 large juicy Tomato, diced
1 inch knob of fresh ginger, peeled and chopped
2 tablespoons Curry Powder (I use Sambar Masala by MDH Brand, it comes in a little pink box, pictured above)
1/2 tsp Black Mustard Seed*
1/4 tsp Fenugreek Seeds*
1 tsp Coriander Powder
1 or 2 Dried Chili Peppers, crushed
3 tbsp Extra Virgin Olive Oil
1 cup Coconut Milk
1 cup water ( or Vegetable broth if you aren’t using a Bouillon)
3 Whole Cloves
2 Cardamom pods, seeded
3 Black Peppercorns
1/4 dry Vegetable Bouillon Cube (or use 1 cup Vegetable Broth instead of water)
In a large deep pot heat Olive Oil on medium high heat.  When oil is hot, add Curry Powder, Mustard Seeds, Fenugreek, Coriander Powder, and Dried Chilis.  The spices will “awaken” in the hot oil, this step is essential.  After about 45 seconds, add Onion and Garlic.  Turn down heat, stir and cover. Don’t allow the spices and onions to burn, keep and eye on the pot. After 3 minutes, onions will be a bit translucent, stir in the Green Beans, Red Pepper, Tomato, and Ginger.  Make sure the combine the spices, the onions, and newly added vegetables well.
Add Coconut Milk, Cloves, Cardamom, Peppercorns, and Bouillon Cube.  Stir well, turn up heat, then add water and bring to a simmer.  When the curry simmers, turn the heat back down, and give it time to cook.  After about 15 minutes all the veggies should be tender, and the dish ready to eat.

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