Rosemary Green Bean Spanish Pepper Curry

by Edward Daniel
Caption of Rosemary Green Bean Spanish Pepper Curry. Image by Edward Daniel (c).

I love crunchy vegetables that simply melt in your mouth and this curry is no exception. I serve this with brown rice (but you can also serve with white basmati rice). Green beans are exceptional in providing dietary fibre, which reduces cholesterol levels.

Caption of Rosemary Green Bean Spanish Pepper Curry. Image by Edward Daniel (c).
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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 tablespoons olive oil
  • 1 red onion, diced
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp fenugreek seeds
  • 550ml filtered water
  • few sprigs of rosemary
  • 3 cloves of garlic
  • 1 chilli (optional)
  • 200g green beans, cut into segments
  • 1 spanish red pepper, cut into strips
  • 2 pieces of celery sticks, cut into strips
  • Season to taste

Instructions

  1. In a large pan, add the olive oil and onion. Cook the onions until they soften.
  2. Add the turmeric, cumin and fenugreek seeds and add about 50ml of water. Cook for about 5 minutes. This ensures that the curry spices cook and create a marsala paste.
  3. Add the rosemary, garlic, and optional chilli and remaining water. Bring to the boil and simmer under a low heat for about 15 minutes.
  4. Top tip – here I really want the rosemary and garlic to infuse the marsala.
  5. Add the green beans, red pepper and celery sticks and cook for a further 15 minutes.
  6. Season to taste and serve with rice or roti.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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