Special Diet

Spiced Carrot and Green Bean Stew

cook 30 mins
Tags: Spicey
  • 1 tablespoon sunflower oil
  • 1 onion, sliced
  • 1–2 hot green chillies, deseeded and sliced
  • 1 garlic clove, crushed
  • 5–6 fresh curry leaves
  • 1 tablespoon medium curry powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seeds
  • 2 carrots, peeled and cut into thin matchsticks
  • 450 g (14 1/2 oz) green beans, trimmed and halved
  • 400 ml (14 fl oz) can coconut milk
  • juice of 1 lime
  • salt and pepper
  • steamed rice or bread, to serve
  • Heat the oil in a heavy-based saucepan, add the onion, chillies, garlic and curry leaves and cook over a medium heat, stirring occasionally, for 6–8 minutes until the onion is softened and golden brown. Sprinkle over the curry powder, turmeric and fenugreek seeds and season well.
  • Add the carrots and beans and cook, stirring, for a further 3­–4 minutes. Reduce the heat to low, pour over the coconut milk and simmer for 10–12 minutes or until the vegetables are tender.
  • Remove from the heat and stir in the lime juice. Ladle into warm bowls and serve with steamed rice or bread, if liked.
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