Green beans are big in India, especially for vegetarians. They are cheap, very healthy, easy to cook and go with almost any dish. I’ve added the bell pepper and chili sauce to add some oomph to this nutritious dish. This recipe is a wonderful addition to my weekly dinners because of the speed with which it gets made and how much nourishment it provides.
3 tbsp (45 ml) oil
2 medium onions, sliced
1"(2.5-cm) piece ginger, cut into strips
3 cloves garlic, crushed
1 tsp chili powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 lb (225 g) green beans, stems removed and cut in half
1 yellow bell pepper, cored and cut into strips\
1 cup (255 g) canned red kidney beans, rinsed and drained
Salt to taste
1 tsp sambal (or any chili paste)
Heat the oil in a wok on high heat. Once hot, add the sliced onions and cook until the onions begin to brown, 2 to 3 minutes. Lower the heat to medium, and then add the ginger and the crushed garlic and cook until the raw smell of the ginger and garlic is gone, 2 to 3 minutes. Add the chili powder, coriander and turmeric and stir to combine well. Add the green beans, bell pepper strips and the kidney beans. Stir to combine all the spices with the vegetables and beans. Add salt, reduce the heat to low, cover the wok with a lid and cook for 15 to 18 minutes or until the beans are cooked through but not completely soft.
Add the sambal and stir again to combine everything together, cooking for just a minute or two.
Serve hot with plain basmati rice.
Reprinted with permission from Heavenly Vegan Dals & Curries by Rakhee Yadav, Page Street Publishing Co. 2019.
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