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