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PrintVEGETABLES AND BEANS WITH CURRY LEAVES
Bright, shiny green curry leaves look like small bay leaves, although they are not as tough. A popular seasoning ingredient in Indian cooking, curry leaves add a spicy flavour to dishes such as this dry vegetable and bean curry.
Serves :
4
Preparation Method :
- Cut the chillies in half lengthways. Remove the membranes and seeds and chop the flesh.
- Cut the carrot into strips and slice the green beans diagonally. Remove the seeds, stalk from the pepper, and cut the flesh into strips.
- Heat the oil in a karahi, wok, or deep heavy pan. Add the curry leaves, sliced garlic cloves, dried chillies, onion, and fenugreek seeds.
- When these ingredients turn a shade darken, add the chillies, kidney beans, carrot strips, green beans, and pepper strips, stirring constantly.
- Stir in the salt and the lemon juice. Lower the heat cover and cook for about 5 minutes.
- Transfer the hot curry to a serving dish and serve immediately.
INGREDIENTS
- 3 fresh green chillies
- 1 medium carrot
- 50 grams reen beans
- 1 medium red (bell) pepper
- 1 tablespoon Cooking oil
- 6 curry leaves
- 3 garlic cloves, sliced
- 3 dried red chillies
- ¼ teaspoon onion seeds
- ¼ teaspoon fenugreek seeds
- 150 grams drained canned red kidney beans
- 1 teaspoon salt
- 2 tablespoons lemon juice
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