Rosemary Green Bean Spanish Pepper Curry

by Edward Daniel 12 July 2013

written by Edward Daniel 12 July 2013

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.

Prep Time: 30 mins Cooking Time: 40 mins 40 mins

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

In a large pan, add the olive oil and onion. Cook the onions until they soften.
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.
Add the rosemary, garlic, and optional chilli and remaining water. Bring to the boil and simmer under a low heat for about 15 minutes.
Top tip – here I really want the rosemary and garlic to infuse the marsala.
Add the green beans, red pepper and celery sticks and cook for a further 15 minutes.
Season to taste and serve with rice or roti.

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