Here is another nice vegetarian curry. I'm giving the recipe as it appears in The Best-Ever Curry Cookbook, but I actually have never used the fenugreek in it. Someday I'll acquire some from Penzey's, but until then, it's good without. Two Weight Watcher points again and it's Core.
Masala Beans with Fenugreek
Serves 4
1 onion
1 tsp ground cumin
1 tsp ground coriander
1 tsp sesame seeds
1 tsp chili powder
1 clove of garlic, crushed
1/4 tsp ground turmeric
1 tsp salt
2 TBSP vegetable oil
1 tomato cut in chunks, or use canned diced tomato
2 or 3 cups green beans, blanched
1 bunch fresh fenugreek leaves, stems discarded, or 1 TBSP dried fenugreek, also known as kasuri methi
1/4 cup chopped cilantro
1 tbsp lemon juice
1) Roughly chop the onion. Mix together the cumin, coriander, sesame seeds, chili powder, garlic, turmeric, salt.
2) Put the chopped onion and spice mixture into a food processor or blender, and process for 30 to 45 seconds until you have a rough paste.
3) In a wok or large pan, heat the oil over medium heat and fry the spice paste for about 5 minutes, stirring to make sure it doesn't burn.
4) Add the tomato chunks, the blanched green beans, fenugreek and chopped cilantro.
5) Stir Fry the contents of the pan for 5 to 10 minutes until the green beans are the way you like them - a little crispy, but not too. Then, sprinkle in the lemon juice and serve.
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1 comment:
Made this for dinner tonight. Really really tasty. I quite enjoyed the Eggplant Curry, but liked this one much much more.
I used 1/4 tsp. of celery seed instead of the fenugreek. Okay, kind of a weaselly amount, when 1 Tbsp is called for of the other, but I didn't want to ruin it. (I've never used fenugreek in anything, but places online describe it as a "bitter celery" flavor.)
We had it as a main dish, not a side dish. Maybe that's why it seemed like there was nowhere near enough food for four hungry adults. I threw the leftover Aubergine Curry on the table, and we always have a green salad (and I also heated up a Trader Joe's Indian Bombay Potatoes, too), so we all got filled up anyway.
Or do we need to control our portion sizes -- or, our expectations of portion sizes? Even so, this dish seemed to be for 2, not 4. (as written).
Luckily, my wok doesn't even need 2 TBsps of oil, so I could probably double the recipe and not double the WW points (keeping oil constant at 1 TBspoon).
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