So easy, so tasty. An excellent mid-week dinner when everything feels a bit too much. I love using frozen green beans for this aromatic, flavourful veggie curry because the texture reminds me of childhood and I often have them available, which makes this a good store cupboard dish. But you could just as easily use fresh ones or leftovers or pretty much any robust green veg you’ve got lurking about – just adjust the final cooking time accordingly.
- 2 tbsp veg oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 6 curry leaves
- 1 clove garlic, minced
- ¼ tsp fenugreek seeds
- 4 tomatoes, chopped
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp mild chilli powder
- 300g frozen green beans
- Salt and pepper
- Fresh coriander, chopped
- Heat the oil in a pan over a medium heat and add the mustard seeds, cumin seeds, curry leaves and garlic until they crackle
- Stir fry for for a few seconds then add the fenugreek and tomatoes
- Cover and cook over a low heat for 5 mins until the tomatoes break down
- Add the ground spices and stir-cook for 1 min, then add the green beans, 150ml of water, salt and pepper
- Bring to a cheerful bubble and then leave to cook uncovered over a medium heat for 5-10 mins until the beans are soft and the sauce has thickened a bit
- Check the seasoning, sprinkle with fresh coriander and serve
Serve with warm parathas or naan for scooping. Cheerful comfort in a bowl!
Sophie cooks 