Green Curry With Cannellini Beans Food

GREEN CURRY WITH CANNELLINI BEANS

Green Curry with Cannellini Beans image

This green curry requires only one pot and less than 20 minutes of preparation. This version is made with broccoli and cannellini beans, but feel free to change the vegetables and legumes to your liking. Serve it with rice or naan bread for a delicious, comforting meal!

Provided by Nourished by Caroline

Time 35m

Number Of Ingredients 11

Ingredients

1 tablespoon oil ((olive, avocado or coconut))
1 medium yellow onion, (diced)
2 large garlic cloves, (finely minced)
1 inch fresh ginger, (peeled and finely minced)
6 cups broccoli florets ((about 1 head))
1 can (400ml) light coconut milk
1 cup vegetable broth, (unsalted (or water))
3-4 tablespoons green curry paste
1 can (540ml) cannellini beans ((white kidney beans))
3/4 teaspoon fine grain sea salt
Rice or naan bread, (for serving)

Steps:

Heat oil in a large skillet or saucepan. Saute the onion, garlic and ginger until fragrant, about 5 minutes. Sprinkle with salt.
Add the broccoli, coconut milk, broth and curry paste. Stir together and bring to a boil.
Reduce to medium heat. Stir in the cannellini beans and let it all simmer for 5-10 minutes until the broccoli is fork tender.
Serve with rice or naan bread.

GREEN BEAN CURRY

Green Bean Curry image

I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.

Provided by AlliePeacock

Categories Side Dish Vegetables Green Beans

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, sliced
1 serrano peppers, thinly sliced
1 clove garlic, crushed
5 fresh curry leaves
1 tablespoon curry powder
½ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
½ cup coconut milk
2 tablespoons lime juice

Steps:

Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g

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