Easy Curried Green Beans Recipe (Vegan, Indian): Vegan Richa's Indian KitchenThe Vegan Woman

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

Ingredients:

Vegan Mango and Tofu recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Easy Curried Beans from Vegan Richa’s Indian Kitchen cookbook. Click here for the book.

1 teaspoon safflower or coconut oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

3/4 cup chopped or thinly sliced red or white onion

1 teaspoon Garam Masala

1/4 teaspoon ground turmeric

1/4 to 1/2 teaspoon cayenne

2 medium tomatoes, chopped (1 1/2 cups)

1 tablespoon tomato paste (optional)

3 1/2 cups fresh or frozen green beans, cut into 2-inch pieces (thawed if frozen)

3/4 teaspoon salt

1/2 cup water

2 tablespoons chopped cilantro

Directions:

Recipe from Vegan Richa’s Indian Kitchen.

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.

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