Curried Green Beans
Curried green beans are a quick, stovetop side dish made with fresh green beans, curry powder, and warm spices simmered in a small amount of broth.
Ingredients
- 12 ounces fresh green beans, trimmed
- 1 small onion, diced
- 1 tablespoon ghee
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- ½ teaspoon red chili powder
- 1 cup vegetable broth
Instructions
- Heat ghee in a pan over medium heat. Once hot, add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add the diced onion and sauté until softened and lightly golden, about 5–6 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the turmeric, curry powder, red chili powder, salt, and pepper. Stir to coat the onions and garlic with the spices.
- Add the green beans and toss well to coat in the spiced onion mixture. Sauté for 2–3 minutes.
- Pour in the vegetable broth, bring to a gentle simmer, then cover and cook for about 10 minutes, or until the green beans are tender and the liquid has mostly evaporated.
- Transfer to a serving dish and sprinkle with chopped cilantro, if desired.
Nutrition
Notes
- Use a Wide Skillet: A larger pan helps the liquid reduce evenly so the green beans don’t steam or turn soggy.
- Bloom the Spices: Letting the cumin seeds and spices cook briefly in the ghee enhances flavor and prevents a raw spice taste.
- Watch the Liquid: The broth should mostly evaporate by the end, leaving the beans lightly coated rather than swimming in sauce.
- Taste Before Serving: Adjust salt and spice at the end, especially if using a low-sodium vegetable broth.
- Serve Right Away: These curried green beans are best enjoyed fresh while the texture is at its peak.
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