Ready for a flavored-up string bean recipe? Passover-friendly as well (if you eat kitniyot)!Green beans are naturally gluten-free and very low in carbs. But sometimes they can be a bit boring. Not this side-dish, nosiree! These ‘beans have a wonderful complex flavor that will wow any special guest, yet whips up in a few minutes, making it great for weeknights. Passover-friendly as well (if you eat
A friend once said food shouldn’t hurt. And this dish doesn't. The spices used only add flavor, not heat. But in case you do want to kick up the hotness, sprinkle in a pinch of cayenne pepper.
Keep in mind that the leaves of the curry plant, grown mainly in South India (and also on my windowsill), are not used to make curry powder and are not interchangeable. The leaves have their own unique flavor that add an extra bit of flavor to the dish. So unless you also grow curry leaves on your windowsill or have an Indian grocer (or well-stocked international aisle at your nearest Try-n-Save), don’t make yourself meshugah, simply leaf out the leaves.
Curried String Beans (Easy)
Serves 4-6
1 lb. fresh or frozen string beans1 Tbl. olive oil
1 tsp. curry powder
1/2 tsp. coriander powder
8 curry leaves (optional)
1/2 tsp. coriander powder
8 curry leaves (optional)
1 tsp. onion powder
1/4 tsp. kosher salt (plus more to taste)
1/4 tsp. coarsely ground black pepper (plus more to taste)
1/4 tsp. cayenne pepper (optional)
1/4 tsp. cayenne pepper (optional)
Couple tablespoons slivered almonds (for garnish)
Rinse string beans (if fresh), then drain very well. Defrost frozen string beans (if using) by microwaving in a heat-proof covered casserole (or its original microwave-safe bag) for just one minute. Open bag or uncover casserole) and set aside to let moisture escape.
Heat a medium-sizes skillet over medium-high heat. Add olive oil, wait 10 seconds, then add the curry coriander, and curry leaves (if using). Sauté for 30 seconds or until fragrant.
Add onion powder, salt, black pepper, and cayenne (if using). Stir around for 10 seconds, then add string beans. Stir string beans around to coat with spices for 2-4 minutes, or until cooked through yet still crisp and glossy. Taste, adding more salt, black and/or cayenne pepper if needed.
Sprinkle with almonds (if using) and serve hot. Can be refrigerated and reheated, but string beans will soften up a bit.
Rinse string beans (if fresh), then drain very well. Defrost frozen string beans (if using) by microwaving in a heat-proof covered casserole (or its original microwave-safe bag) for just one minute. Open bag or uncover casserole) and set aside to let moisture escape.
Heat a medium-sizes skillet over medium-high heat. Add olive oil, wait 10 seconds, then add the curry coriander, and curry leaves (if using). Sauté for 30 seconds or until fragrant.
Add onion powder, salt, black pepper, and cayenne (if using). Stir around for 10 seconds, then add string beans. Stir string beans around to coat with spices for 2-4 minutes, or until cooked through yet still crisp and glossy. Taste, adding more salt, black and/or cayenne pepper if needed.
Sprinkle with almonds (if using) and serve hot. Can be refrigerated and reheated, but string beans will soften up a bit.
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