I know I’ve said it before…most recently after the Asparagus Parmesan deliciousness, and before that after Broccoli Parmesan, but I LOVE the 5-volume cookbook series I found in Thrift Store for $5. It is so awesome whenever I have a vegetable on-hand to be able to peruse through an entire chapter of recipes highlighting that veggie. This week I wanted to use my 1/2 pound of delicious green beans. And this recipe had a lot to live up to.
We’re all huge fans of Chinese Green Beans, but I decided I could try something different and hopefully not cry about not making these beans into Chinese Green Beans. I was pretty worried that I’d cry when I tasted the not-Chinese Green Beans, but these Curry Green Beans turned out excellently. I was completely relieved. I think Chinese Green Beans are still my favorite, but the curry version is a great, delicious change of pace.
Curry Green Beans
Adapted from FAVORITE RECIPES OF AMERICA, Vegetables .
- 1/2 cup chopped onion
- 1 teaspoon curry powder
- 2 Tablespoons olive oil
- 1/2 pound fresh green beans, trimmed and blanched for about 1 minute
- 1 tomato, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
Saute onion with curry powder in oil. Add remaining ingredients; stir and cook for several minutes. Reduce heat and simmer for 10 minutes.
Yield: 4 servings
Recipe Source: VeggieConverter.com
Fantastic! I love fresh green beans and this is a great, unique recipe. For those interested, this recipe was submitted to the cookbook by Sundri Watumull, Honolulu, Hawaii.