Ingredients
Green beans, chopped into 1in pieces ( I'sd estimate a handful of uncut beans per person)
Several pieces of roasted Buttternut squash ( I'd estimate about 1/4 squash per person)
1/4 teaspoon black mustard seeds
1 in ginger, finely chopped
1 teaspoon ground cumin
1/4 teaspoon ground tumeric
1/2 green chilli, finely diced
Salt to taste
Juice of 1/2 lime
150 ml chicken stock
Handful of chopped fresh coriander leaves
Heat the oil on a high heat.
Put in the mustard seeds. These will pop in a very short time.
Add the ginger. Stir util they start to brown.
Put in the green beans. Toss well.
Add cumin, turmeric, salt and chilli. Toss around again so the beans are covered in the spices.
Add the roasted butternut squash. Toss again.
Add lime juice and stock. Simmer with lid on until beans are tender - I'd estimate about 6-8 minutes of so. (I'd roasted my squash for another reason, so it was still hot and did not need much cooking.)
Add the coriander leaves
Remove the lid and raise the heat to reduce the stock a bit.
Taste-talk: I have to say I am immensly pleased with this. It is a delicious dish, a slightly sweet curry, not hot at all. A nice Jasmine tea followed.
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