Curried Green Beans and Peas
I’m a green bean monster. I love them. Roasted, steamed, boiled… in pasta, in a curry in a pie… I love to eat them. They’re easy to prepare, quick to cook and so versatile in their use.
This recipe gives green beans an Indian twist with the help of just a few herbs and spices, sweet petit pois and tomatoes. It makes a lovely side for an Indian themed meal or better yet, star it as one of your main dishes, simply served with fresh chapattis or rice!
- • 600g green beans chopped in to approx 1.5 cm pieces
- • 3 cups water
- • 1 cup frozen petit pois
- • ½ cup pureed fresh tomatoes
- • ¾ tbsp red chilli powder
- • ½ tbsp mustard and coriander seeds
- • ½ tbsp ground cumin and coriander powder
- • 1 ½ tsp salt
- • 1 tsp ground turmeric
- • 1 tsp vegetable or sunflower oil
- Heat oil on medium heat. I prefer to cook my beans in a pressure cooker as it speeds up the cooking process. However a regular pot with a lid will work just fine too.
- Add the mustard and coriander seeds and wait for the mustard seeds to start popping.
- Next go in with the chilli powder, ground cumin and coriander and turmeric. Keep stirring for a good 30 seconds to stop the spices from burning, what we are trying to do here is to toast the spices to help cook away their raw flavour.
- Next go in with the green beans, petit pois and salt. Stir and let this sit for 2-3 minutes.
- Now add the tomatoes and stir. Again let this sit for 2-3 minutes.
- Finally go in with the water and stir. If you’re using a pressure cooker, attach the cooker lid and let the beans cook for approx 20mins, just enough time for them tenderise, without losing all their bite. If you’re using a regular pot and lid, you may need to allow a further 5mins.
- Taste, adjust salt and spice as necessary and there you go!