A simple, nourishing curry with tender green beans and juicy mushrooms, gently cooked in aromatic spices. Light but full of flavour, this easy vegetable curry is perfect for busy weeknights or fasting days. Quick to make, it also keeps well in the fridge for up to 3 days.
Equipment
- Medium-sized pot
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
- Serving bowls
Ingredients
- 500g green beans, sliced
- 125g mushrooms, sliced
- 1/4 cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1 tbsp vadouvan (optional)
- 1/2 tsp turmeric
- 1/2 tsp ground ginger and garlic
- 1 tsp mixed Kashmiri chilli powder
- 1 tsp Rough salt, to taste
- 1/4 cup boiling water
- 2 sliced garlic cloves
- 1 tomato
Instructions
- Heat the vegetable oil in a medium size pot over medium heat.
- Add the sliced onion, curry leaves, garlic cloves, and vadouvan (if using). Sauté until the onions are soft, translucent, and fragrant.
- Stir in the turmeric, ground ginger and garlic, and Kashmiri chilli powder. Mix well and cook for about 30 seconds to allow the spices to bloom.
- Add the green beans, mushrooms, chopped tomato, and salt. Stir to combine, then cover the pot and let everything cook together, allowing the tomatoes to soften and release their juices.If the pot starts to dry out, add a small splash of boiling water just to prevent the vegetables and spices from catching at the bottom. You don’t want a watery curry, just enough moisture to keep everything gently cooking and well coated.
- Finish with fresh coriander and serve hot with basmati rice or roti.
Notes
- Vegetables: Use fresh, firm green beans and mushrooms for best results.
- Spices: Vadouvan is optional but it does help to add a subtle aromatic depth.
- Cooking Tip: Add a splash of boiling water after mixing the vegetables with the spices to keep them from sticking and burning at the bottom of the pot.