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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
Ingredients
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5 tablespoons
extra virgiin olive oil
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1
yellow onion, cut into half rings
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1 piece
fresh ginger, peeled and grated
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5
garlic cloves, peeled and grated
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8 ounces
crimini mushrooms, roughly chopped
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16 ounces
can green beans, drained
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1 teaspoon
coriander
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2 teaspoons
cumin
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3/4 teaspoon
turmeric
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3/4 teaspoon
garam masala
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1/2 teaspoon
cayenne pepper
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1 teaspoon
sea salt
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1
tomato, coarsely chopped
Directions
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Place the oil in a large sauté pan and set over medium-high heat.
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When the oil is hot, put in the onion. Stir and fry until the onion browns, about 8 minutes.
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Add the ginger and garlic. Stir until the garlic starts to brown, 2 to 3 minutes.
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Put in the mushrooms, stir, and cook for another 2 minutes.
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Add the green beans, coriander, cumin, turmeric, garam masala, cayenne, salt, and tomato.
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Lower the heat and let simmer for around 5 minutes. Serve over brown rice.
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