When you have a group of people or a crowd to feed, this vegetarian curry recipe is quiet easy to make.
As tempting as it is to pull out a jar of store bought ready-made spices, nothing can compare to the taste of homemade veg-spice-paste with fresh, pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.
Preparation time: 10 minutes
Cooking time : 15 to 20 minutes
Green bean – 120 g, chopped into 1 cm thickness
Olive oil / Veg oil – 2 tbsp
For the masala paste:
Grated coconut – 1 cup, depending on the quantity required
Onion – 1 small, roughly chopped
Garlic cloves – 2
Coriander seeds – 1 tbsp
Cumin seeds / Jeera – 1/2 tsp
Fenugreek / Methi seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Dry red kashmiri red chili – 3 to 4
Turmeric – 1/4 tsp
1. Prepared the ingredients and the masala.
Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.
2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.
3. Add 2 cups of water or more based on the consistency of curry thickness you require. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.
4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.
Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.
Cook’s tip: This post with dry red chili has a slightly extra heat. I recommend using kashmiri chilis for less intense heat if you do not like it hot.
To help you with more vegetarian recipes, here are a list of few that I tried