Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 onion, sliced
- •5 fresh curry leaves
- •1 serrano peppers, thinly sliced
- •1 clove garlic, crushed
- •1 tablespoon curry powder
- •0.5 teaspoon fenugreek seeds
- •0.25 teaspoon ground turmeric
- •salt to taste
- •1 pound fresh green beans, trimmed
- •0.5 cup coconut milk
- •2 tablespoons lime juice
Instructions
- Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
- Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.
Nutritional Facts
Per 6 servings
- Calories: 105
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 4g
- Protein: 3g
- Sugar: 3g
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