Rosemary Green Bean Spanish Pepper Curry

by Edward Daniel

Rosemary Green Bean Spanish Pepper Curry -
Prep time
Cook time
Total time
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.
Recipe type: Main
Cuisine: Vegan, Vegetarian
  • 3 tablespoons sesame 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
  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.


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