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Categories:
canola oil onion carrots salt garlic fresh ginger Curry tumeric cayenne cinnamon green beans coconut milk lime juice fresh cilantro
Viewed: 23 - Published at: 7 years agoIngredients
- 2 tablespoons Canola oil
- 8 cups 1 Onion (thinly sliced)
- 3 medium carrots, diced
- 1/2 teaspoon Salt
- 3 Garlic cloves, chopped
- 2 teaspoon Grated fresh ginger
- 1 tablespoon Curry powder
- 1/2 tablespoon tumeric
- 1/4 teaspoon Cayenne (optional)
- 1/8 tablespoon Cinnamon
- 450 grams Green beans, trimmed
- 14 ounces Coconut milk
- 1/4 cup Fresh lime juice
- 1 Fresh cilantro, chopped
Method
- Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
- Stir in garlic and ginger and cook 1 min. Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
- Remove from heat and stir in lime juice. Garnish with cilantro.
