|Charred, Curried Green Beans – simple food, big flavors|
I saw a gorgeous emerald mound of $0.99 green beans at the Reading Terminal Market last week and I loaded up. I wanted to tease out the inherent grassy flavor rather than dousing them in the usual Mediterranean suspects: olive oil, garlic and tomato sauce. Charring beans works, and I thought that adding some mild Caribbean curry powder [3 different jars in my spice drawer!] would tease out the subtle caramel taste. It does. Enjoy!
Charred, Curried Green Beans
- 1 T olive oil
- 1 pound of green beans, trimmed and cut into one-inch pieces
- 3 large garlic cloves, peeled and minced
- 1 1/2 T curry powder, or to taste
- 1/4 cup coconut milk or other non-dairy milk
- 2 tsp agave nectar
- Salt and pepper, to taste
|Before you get started, trim the beans. Cut the tips from each edge, then cut into 1-inch pieces|
|In a large bowl, toss green beans in olive oil...|
|Heat a large skillet over high heat. Add the beans and char, stirring occasionally. This should take 10-15 minutes.|
Add garlic and cook until soft, about 5 minutes, then stir in the curry powder and coconut milk. Add agave nectar, then season with salt and pepper.
|Serve over rice, or as a side with any Indian or Caribbean main.|