Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
"A great vegetable curry that is not too spicy. Will be a tasty addition to your rice and curry meal."
1 pound (450 g) beans, cut into pieces
1 medium onion, sliced
1-2 hot green chillies, sliced
1 clove garlic, crushed
5-6 curry leaves and rampe pieces (optional)
1 tablespoon curry powder
Salt to taste
1/4 teaspoon turmeric
1/2 teaspoon fenugreek seeds
1/4 cup water
1/2 cup thick coconut milk (or fresh milk)
1 tablespoon vegetable oil
Lime juice to taste
1. Heat oil in a saucepan. Add onions, green chillies, garlic, curry leaves and rampe pieces. Fry until the onions are golden brown. Add the curry powder, salt, turmeric and fenugreek seeds. Stir and fry for 2-3 minutes.
2. Add the cut beans and mix well until beans are well coated with the curry powder mix. Reduce heat and allow the beans to cook for about 15 to 20 minutes. If too dry add a 1/4 cup of water.
3. Add the coconut milk (or fresh milk) and allow to simmer for 5 more minutes. Add a dash of lime juice. Taste and adjust salt.