This curry, which happens to be vegan, is adapted from one of Madhur Jaffrey’s cookbooks. If you are not familiar with her, she is an Indian-born food and travel writer, who is credited with introducing Indian cuisine to the West in the 1970’s. This delicious curry is an easy weeknight meal that also happens to be vegan! The warm, aromatic spices imbue wonderful deep flavor, and the mushrooms add a lovely creaminess. Try it over a bed of rice or with a side of chapathis! —maryanne
extra virgiin olive oil
yellow onion, cut into half rings
fresh ginger, peeled and grated
garlic cloves, peeled and grated
crimini mushrooms, roughly chopped
can green beans, drained
tomato, coarsely chopped
In This Recipe
Place the oil in a large sauté pan and set over medium-high heat.
When the oil is hot, put in the onion. Stir and fry until the onion browns, about 8 minutes.
Add the ginger and garlic. Stir until the garlic starts to brown, 2 to 3 minutes.
Put in the mushrooms, stir, and cook for another 2 minutes.
Add the green beans, coriander, cumin, turmeric, garam masala, cayenne, salt, and tomato.
Lower the heat and let simmer for around 5 minutes. Serve over brown rice.