{"id":140,"date":"2010-11-08T22:00:14","date_gmt":"2010-11-08T22:00:14","guid":{"rendered":"https:\/\/justiceforanimals.co.za\/vabackup\/?p=140"},"modified":"2010-11-08T22:00:14","modified_gmt":"2010-11-08T22:00:14","slug":"tomato-and-green-bean-curry","status":"publish","type":"post","link":"http:\/\/vegananimal.nl\/?p=140","title":{"rendered":"Tomato and Green Bean Curry"},"content":{"rendered":"

Vegan Mofo 2010 – Day 8 <\/strong>
\nThis is one of my favourite curries and it’s my own original recipe that I’ve worked on over the years. It’s not difficult to make and requires some preparation time. The roast potatoes may sound evil and a little over the top but try them this way – it’s really worth it.
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\nIngredients :<\/strong>
\n800 grams green beans (tips removed and sliced down the middle length ways and then chopped in half)
\n6 medium potatoes
\n6 large tomatoes skins removed and diced (*)
\n2 tablespoons freshly ground ginger
\nAs much fresh green or red chillies you want (The hotter the better – but if you don’t have fresh chillies – dried red chillies will do)
\n2 teaspoons of black mustard seeds
\n2 teaspoons of cumin seeds
\n1 teaspoon of turmeric
\n2 teaspoons of curry powder (or more if you like)
\n2 teaspoons of chilli powder
\nIf you have coriander powder and garam masala that would be good about 1 teaspoon of each.
\nFresh lemon juice and paprika for the potatoes.
\nA small handful of fresh coriander leaves for garnish.
\nVegetable oil for cooking
\nOK now for the potatoes …
\nThe super evil way is to peel and cut in quarters, steam until soft and then roast in oven on a medium-to-high heat until crispy. 5 minutes before the potatoes are done remove from the oven pour fresh lemon juice and paprika over them.
\nPreparation:<\/strong>
\nUse a wok or a deep skillet dish that has a lid so it can be covered.
\nTurn the plate onto medium heat and heat up enough oil (maybe 2 or 3 Tablespoons)
\nWhen the oil is nice and hot add the seeds (cumin and mustard)
\nWhen the seeds start popping put in the other spices including the ginger and chillies.
\nStir quickly for about 30 seconds and then add in the green beans and stir them around so they’re well coated.
\nDo that for about 2 minutes and then add the tomatoes.
\nYou can raise the heat until the tomatoes are cooking nicely and starting to break up then add enough water to cover everything without making everything float.
\nThen cover and simmer like that for 20 minutes or so until the green beans are nice and soft and the tomatoes have turned into a nice sauce or gravy.
\nCover your wok if you can.
\nThe when the beans are soft and there’s a nice sauce add the potatoes and leave for 5 or 10 minutes !!
\nGarnish with fresh coriander leaves and serve on a bed of steamed basmati rice.
\n(*) Do you know how to peel tomatoes the easy way ? <\/strong>
\nOK it’s really easy. Make crosses over the top and bottom just slicing the skin slightly.
\nThen soak in boiling water for 10 minutes or so then add to cold water and the skins starting peeling off by themselves. Peel off the skins remove hard bit at the top and dice the tomatoes into
\nsmall pieces.
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\nI haven\u2019t made this is in a while so I cannot take credit for the photos used. All photos used in this blog have been taken from Creative Commons license agreements.
\nGreen Beans by : kuljuls<\/a> \/ Photo link<\/a>
\nBlanched tomatoes : trenttsd <\/a> \/ Photo link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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