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 .
Ingredients
- 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
Instructions
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
Ingredients
1/2 cup chopped onion1 teaspoon curry powder2 Tablespoons olive oil1/2 pound fresh green beans, trimmed and blanched for about 1 minute1 tomato, chopped1 teaspoon salt1/4 teaspoon ground corianderInstructions
Saute onion with curry powder in oil. Add remaining ingredients; stir and cook for several minutes. Reduce heat and simmer for 10 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Pluginhttp://veggieconverter.com/2012/05/curry-green-beans-vegan-whole-food.html
The Results
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.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
I could eat this for lunch and dinner. I love all the green beans available in the spring!
Me too! So incredible, I'm hoping the ones in my garden will grow so I'll have even more than what I get from our CSA box.
I never would have thought to add curry to green beans. I love this idea. Thanks so much for sharing with Hearth and Soul.
I found you through Hearth and Soul Blog Hop. So glad I did! I'll be following you from now on.
Great recipe. Thanks for sharing it.
We love green beans in our house, and this is such a delicious way to serve them. Curry gives such a wonderful flavour. They look absolutely scrumptious too!
Thanks, April! You've reminded me to make another batch!