String Beans and Mushroom Curry


Last thanksgiving I made string bean casserole for a family dinner party.  Since it came out so good, it inspired me to transform it into an Indian style curry.  I omitted those specific ingredients and herbs that were used in the string bean casserole.  Instead I used the curry powder and chili powder to spice it up.  This goes well with either white/basmati rice or with naan or roti or even pita bread.

 

Ingredients:

  • 6 oz string beans
  • 6 oz white/button mushrooms
  • 4 cloves garlic
  • ½ cup sliced red onion
  • 1 teaspoon canola or cooking oil
  • 1 teaspoon red chili powder
  • ¼ teaspoon curry powder
  • 1/8 teaspoon turmeric powder
  • 2 cups water
  • ¼ cup almond milk
  • Salt to taste

Method:

  • Wash and snip off both ends of string beans and split lengthwise. Cut diagonally into about 1 inch pieces
  • Brush to clean mushrooms and slice them thickly.
  • In a covered saucepan add oil and once hot add onion and garlic and sauté until golden brown
  • Add cut string bean and add water, chili powder and salt and cover and cook for about 10 minutes
  • Add cut mushrooms, curry powder, turmeric, and cook for about 5 minutes
  • Add almond milk and uncover and cook until the gravy thickens into curry consistency.
  • Yields: 3 – 4 side dishes
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