Long Bean Curry

October 22, 2012 § 1 Comment

Long bean curry has always been one of my favourite curries and many of my friends would say the same. It’s happened on a few occasions where I’ve run into old friends and they say that they’ve been thinking about me because they are craving my long bean curry. It makes me laugh when they  wish that I had a restaurant where they could pop by and eat it regularly. This curry is best when served with a side of raita or even with some plain yogurt. If you can’t find the long bean in your ethnic grocery store, you can substitute green beans.

Cooking time 45 minutes
Serves 4

2 tbsp (30 ml) olive oil
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) mustard seeds
5 fresh or 10 dried curry leaves
1 tbsp (15 ml) minced ginger
3 cloves crushed garlic
1 small red onion diced
5 cups (1.25 L) long beans cut into 1 1/2 – 2 inch pieces
2 cups (500 ml) diced tomatoes
1 1/2 tsp (7 ml) sea salt
3/4 tsp (3 ml) masala
3/4 tsp (3 ml) turmeric

1. Heat a large saucepan on medium heat and add the olive oil. When the oil is hot, add the cumin and mustard seeds. When they begin to pop, add the curry leaves and stir.

2. When the curry leaves become fragrant, add the ginger, stir, add the garlic, stir for a few seconds and then add the onions. Cook the onions until they are soft and slightly brown.

3. Add the long beans to the saucepan and cook covered. Long beans have a thick exterior and take a long time to soften. Uncover the pan every 7-8 minutes and stir the beans. When the beans start to soften, add the salt and tomatoes and continue stirring occasionally. Cook until the beans soften and tomatoes incorporate and create a sauce. Add the masala and turmeric and cook for a couple more minutes and turn off the heat. Enjoy with rice, naan, chapati and a side of raita.

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§ One Response to Long Bean Curry

  • geocomp says:

    Good day! I just wish to offer you a big thumbs up for your excellent
    information you have right here on this post. I am coming back to your blog for more soon.

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