Carrot and Green Bean Curry

The inspiration for this recipe arose simply from staring at a bag of recently purchased string beans and two fat carrots growing older on the fridge's bottom shelf. We whipped this up and thought it good enough to share with all of you. There's quite a bit of knife work involved so prep this flavorful curry on a day when you can chop contemplatively, with leisure, enjoying the therapeutic qualities of the process.

Over a medium flame heat a large skillet , the biggest you have, and when hot add 3 T. oil. Toss in 2 t. cumin seeds, 1 chopped onion, about a T. or two of chopped ginger, 2 diced carrots and 3 or 4 small green chilies. Cook until onions begin to brown. Add 10 or so curry leaves if you have them in the freezer.

Mix in 2 finely chopped tomatoes, 1 t. cayenne pepper (less if you like a less spicy curry) and 1 1/2 T. ground coriander. Stir well for 1 minute and then add 1 1/4 lbs. chopped green beans. As you see above green beans in Indian recipes are usually chopped into small pieces, about 1/4". This allows the dish to be scooped up with a variety of flatbreads and also deepens the spice absorption. 

Add about 3/4 t. salt and reduce heat to low. Cover and simmer for 30 minutes, adding a T. of water as needed if veggies threaten to burn.

When beans are very tender sprinkle with chopped cilantro and serve hot.