Sometimes I think that green beans are one of the most underrated vegetables. We tend to see them boiled, steamed and, if you want to get fancy, sautéed with a little lemon or almonds. And who can forget the standard Thanksgiving green bean casserole?
Well, it’s time to throw away your can of fried onions! This recipe is quick and full of so many great flavors; it is sure to be your new weeknight go-to! And, since you can still buy fresh green beans and tomatoes at the farmers market, there is no reason not to try it! As an added bonus, this recipe is vegan, paleo and gluten-free. So get cooking!
Stewed Curry Green Beans (Serves 8)
3 tomatoes, diced*
1 cup coconut milk
1-2 Tbsp. red curry paste**
1 Tbsp. finely chopped fresh ginger
1½ tsp. kosher salt
2 garlic cloves, finely chopped
1¼ lb. fresh green beans, trimmed
1 lime, juiced
⅓ cup roasted salted peanuts, chopped (optional)
2 Tbsp. fresh cilantro, chopped
Create cooking liquid: In a large pot over medium-high heat, stir together tomatoes, coconut milk, curry paste, ginger, garlic and salt.
Cook beans: Bring to a simmer and add green beans. Reduce heat to medium-low and cover, stirring occasionally. Cook for 25 minutes until the beans are tender to your liking.
Season and serve: Stir in lime juice and top with chopped peanuts and cilantro. Season with more salt if needed.
*If tomatoes are not in season, use canned whole tomatoes for optimal flavor.
**You may find jarred red curry paste in the Asian section at most grocery stores. It will last in your refrigerator after you open it for a very long time!
Upcoming Durham Spirits Co. Class
Fall Vegetarian
Sun. Nov. 8, 1-3pm
Now that fall is here, there is a brand new harvest of ingredients that we can begin to incorporate! Join in creating a menu utilizing local and seasonal ingredients. Learn how to make these easy and hearty recipes that will most certainly not leave you wondering, “Where’s the meat?”
Menu includes: sweet potato cakes with a roasted garlic and chipotle aioli; fall Mediterranean quinoa salad with pomegranate and apple; pumpkin gnocchi with shaved Brussels sprouts and hazelnut butter; spiced caramel pear cake.
