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.
- 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
- 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