Friday, March 23, 2007
Veggies with Curry Leaves
15ml/1 tsp oil
6 curry leaves
3 garlic cloves, sliced
3 dried red chillies
1.5ml/1/4 tsp onion seeds
1.5ml/1/4 tsp fenugreek seeds
3 fresh green chillies
115g/4 oz/1/2 cup canned red kidney beans, drained
1 medium carrot, cut into strips
50g/2 oz green beans, sliced diagonally
1 medium red pepper, seeded and cut into strips
5ml/1 tsp salt
30ml/2 tbsp lemon juice
1) Heat oil in a deep heavy-based frying pan. Add the curry leaves, garlic cloves, dried chillies and onion and fenugreek seeds.
2) When these ingredients turn a shade darker, add the chillies, kidney beans, carrot strips, green beans and pepper strips, stirring constantly. Stir in the salt and lemon juice. Lower the heat, cover and cook for about 5 minutes.
3) Transfer the hot curry to a serving dish and serve immediately.
Nutritional Notes (per portion)
Energy 79K cals/331KJ
Saturated Fat 0.37g
This post is prompted by Shrig, who wanted to swap yummy Indian cuisine recipes! This is a very tasty and quick vegetarian dish I love to cook from one of my favorite recipe books, "Healthy Indian Cooking", by Shehzad Husain and Manisha Kanani. I adore this book, it really does have some healthy, but very tasty recipes. It has taught me a lot about spices. I guess I like it spicy ; )