I usually cook green beans and potatoes with mustard seeds, cumin seeds, salt, and cayenne. The resulting green beans are a dry side dish that is best served with a dal or curry. These curried beans came about when I looked at a huge bunch of green beans and wanted something else. The simple curry and bite-size green beans work very well.
Serve these with rice or flat bread and a side of potatoes or creamy curry
Easy Curried Green Beans Recipe (Vegan, Indian)
Prep: 20 minutes | Active: 15 minutes | Inactive: 20 minutes | Serves 4
1. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and cumin seeds. Cook until they start to pop. Stir in the onion and cook until translucent, about 6 minutes.
2. Add the garam masala, turmeric, and cayenne. Cook until fragrant, 2 minutes, stirring frequently to avoid burning.
3. Add the tomatoes and tomato paste, if using, and cook for 3 minutes. Add the green beans, salt and water. Mix well, cover, and cook for 15 minutes.
4. Stir, taste and adjust salt and spice. Check the beans for doneness. Add a bit more water if you want to keep it saucy. Cover and cook until beans are cooked through, 5 minutes. The beans should not be mushy, but just about well-cooked. Serve hot, garnished with cilantro.
Recipe and images from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.