And for dinner next weekend, the Green Bean Curry below. The recipe calls for adding canned kidney beans, and I guess there’s some nutritional value to doing that, but I’ll probably skip the added beans and just go with the contents of the box.
From “Heavenly Vegan Dals & Curries” by Rakhee Yadav. Saw this in an e-blast from The Splendid Table.
Ingredients:
3 tablespoons oil 2 medium onions, sliced 1-inch piece ginger, cut into strips 3 cloves garlic, crushed 1 teaspoon chili powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 pound green beans, stems removed and cut in half 1 bell pepper, cored and cut into strips 1 cup canned red kidney beans, rinsed and drained Salt to taste 1 teaspoon sambal (or any chili paste)
Preparation:
Heat the oil in a wok on high heat. Once hot, add the sliced onions and cook until the onions begin to brown, 2 to 3 minutes. Lower the heat to medium, and then add the ginger and the crushed garlic and cook until the raw smell of the ginger and garlic is gone, 2 to 3 minutes. Add the chili powder, coriander and turmeric and stir to combine well. Add the green beans, bell pepper strips and the kidney beans. Stir to combine all the spices with the vegetables and beans. Add salt, reduce the heat to low, cover the wok with a lid and cook for 15 to 18 minutes or until the beans are cooked through but not completely soft. Add the sambal and stir again to combine everything together, cooking for just a minute or two.
Serve hot with plain basmati rice.