Vegan curry with green beans

| Difficulty | Easy |
| Rating | 7,5 |
| Duration | 25 min |
| Number of people| 3 |

Ingredients

• 1/2 cup toasted or untasted coconut flakes
• 2 Tbsp / 30 ml vegetable oil
• 1 tsp black mustard seeds
• 8 dry or fresh curry leaves
• 1 small onion, diced finely
• 3 garlic gloves, diced finely
• 3 tsp finely grated ginger
• 1 1/2 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp Kashmiri chili powder
• 1/4 tsp black pepper
• 1/4 tsp ground cardamom
• 400g peeled tomatoes
• 1 tsp sugar
• 100g (or more) broccoli
• 100g (or more) green beans
• 2 courgettes, sliced in half moons
• 75 g green peas
• 1/2 tsp salt
• Lime juice
• Fresh coriander, to serve

METHOD

1. If using untoasted coconut flakes, toast them on a hot pan until golden and fragrant – make sure you stir them often as they can burn quickly.Heat up the oil in a heavy-bottomed pot and add mustard seeds, fry them off gently until they start to crackle.
2. Add fennel seeds and curry leaves, allow them to fry gently for 1-2 minutes.
3. Add the diced onion and fry it on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.Next add in diced garlic and ginger. Keep on frying gently for a few more minutes until fragrant, stirring the whole time as they both burn easily.
4. Add all of the dry spices to the onion / garlic / ginger mix and stir them around for a few seconds, making sure they don’t burn – if the pan gets too dry, add a splash of water.Add in the chopped tomatoes, a generous splash of water (about 240 ml / 1 cup) and ½ tsp salt to the pan.
5. Cover the pot and allow the sauce to come to a gentle simmer. Simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
6. Meanwhile, steam tenderstem broccoli (7-8 minutes) and trimmed green beans (5-7 minutes) until tender but still crisp. Plunge them in a bowl of ice-cold water immediately afterwards to retain their colour.
7. Boil green peas for 2 minutes. Brush courgettes with a bit of oil on both sides and char them on a hot griddle pan, alternatively you could also steam them.Once the sauce is uniform, add the coconut milk and bring it to a gentle simmer.
8. Taste the sauce and adjust the seasoning with more salt (if needed), sugar (if needed) and a dash of lime juice (if needed).
9. Serve on top of rice garnished with fresh coriander and toasted coconut flakes.

source: https://www.lazycatkitchen.com/vegan-curry-green-beans/

#curries