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5135 5223 5136 5267 R148

5223 Madras Curry and Coconut Green Beans

5223 Madras Curry and Coconut Green Beans

In a large skillet over medium high heat, sauté the onions and poblano peppers. Once the onions have browned, add Madras Style Curry Powder, Whole Fenugreek Seeds, Ground Turmeric, Garlic Powder, and Himalayan Pink Salt (Fine). Cook for 3 minutes. Reduce heat to medium low and pour in the coconut milk and light brown sugar. Simmer for 5 minutes. Remove from the heat and stir in the lime juice. Serve with a garnish of Fenugreek Leaves.

- 1 tablespoon Olive Oil

- 1 onion, ¼ inch dice

- 1 Poblano Pepper, diced

- 2 tablespoons (5007) Garlic Powder

- 1 tablespoon (5223) Madras Style Curry Powder

- 1 teaspoon (5136) Whole Fenugreek Seeds

- 1 teaspoon (5267) Ground Turmeric  

- 1 teaspoon Himalayan Pink Salt (Fine)

- 1pound fresh green beans, cleaned and trimmed

- 1 cup coconut milk

- 1 tablespoon light brown sugar

- juice of 1 lime

- ¼ teaspoon (5135) Fenugreek Leaves

Madras Style Curry Powder and Fenugreek Leaves give this dish an earthy flavor.  Spice it up by adding some Hot Curry Powder to the cooking process.

Green beans with toasty, earthy spices and vibrant, fragrant seasonings

More Information
SKU 5135 5223 5136 5267 R148


Prep Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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