INGREDIENTS
150g green beans, snapped
150g carrots, julienned (strips)
2 cloves garlic, chopped
½ onion, chopped
1 green chilli, chopped
2 sprigs of curry leavesSmall cinnamon stick2 tablespoons olive oil1 teaspoon raw curry powder¼ teaspoon turmeric powder½ teaspoon mustard powder¼ cup water
½ cup coconut milk
Salt to taste
METHOD
- Fry onion, garlic, cinnamon stick and curry leaves
- Add curry powder, mustard and turmeric and fry for 3 minutes
- Add beans and carrots, mix well
- Add ¼ cup of water and allow to cook, covered for 5 minutes
- Add coconut milk, simmer for a further 2 or 3 minutes
- Check seasoning
- Serve with rice