This beans curry of one of the best finds in this Culinary journey across the globe. It is quite different from our regular beans curry . It has a beautiful flavor and a nice texture from the powdered peanuts that are used as a garnish.
I made this curry along with the Sayur Bening Bayam | Indonesian Spinach, Carrot, and Tomato Soup. This curry goes well as a side dish along with steamed rice.
Adapted from here
Serves – 2 as a side dish
Green beans -15, cut into 1′ pieces
Garlic-3 cloves, chopped
Ginger- 1″ piece, chopped
Turmeric powder- 1/8 teaspoon
Pepper powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Coconut paste- 2 tablespoons
Salt to taste
Oil- 1 teaspoon
Coarsely crushed roasted peanuts- as needed
Parboil the beans with a little salt for 10 minutes.Remove from heat and put them in cold water. Drain after a few minutes and keep aside.
Heat oil in a pan and add the garlic and onion and saute till onion is soft. Add turmeric powder and garlic,coriander powder , coconut paste and salt.
Put in the pepper powder and the parboiled beans.Add a little water and cook till the beans is tender. ans is done, cook till the water evaporates and the mixture is dry. Remove from heat.
Serve topped with crushed peanuts
- The original recipe suggested using cream of coconut, the one that you see on top of a can of coconut milk. Since I could not find it here, I ground a couple of spoons of coconut with a little water to a paste.
- Sambal / red chili paste is to be added along the turmeric powder. I forgot to add it!Be sure to add it when you try this dish