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Peanut and green bean curry
This spicy peanut and green bean curry is incredibly tasty and satisfying, and one of those recipes whose whole is greater than the sum of its parts.
4
from 1 vote
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Course:
Main meals
Cuisine:
Gluten free, Vegan
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Servings:
4
Calories:
229
kcal
Author:
Quite Good Food
Ingredients
1
tablespoon
cooking oil
1
onion
,
finely chopped
2
cloves
garlic
,
finely chopped
1
tablespoon
fresh ginger
,
finely grated
1
teaspoon
garam masala
1
teaspoon
ground cumin
1
teaspoon
turmeric
¼
teaspoon
chilli powder
,
(quantity optional, use less for a milder curry)
1
can chopped tomatoes
2
tablespoon
peanut butter
½
cup
peanuts
,
roughly chopped (approximately 70g, I used blanched peanuts and toasted them myself, or you can use roasted peanuts)
½
cup
water
Large handful green beans
,
trimmed (approximately 150g)
¼
teaspoon
salt
Instructions
Heat oil in a large saucepan or skillet.
Add onion, garlic and ginger and cook over a low to medium heat for 10 minutes or until very soft and fragrant.
Add dry spices and cook for another few minutes.
Add peanut butter, peanuts, tomatoes, water and salt.
Stir to combine and cook over a low heat for another 5-10 minutes or until thick and glossy.
Add green beans to the pan and cook for another 5 minutes (or until beans are cooked to your desired level of softness).
Serve with brown rice and a few extra peanuts for garnish.
Nutrition information
Calories:
229
kcal
|
Carbohydrates:
15.7
g
|
Protein:
8.8
g
|
Fat:
16.6
g
|
Saturated Fat:
2.7
g
|
Cholesterol:
0
mg
|
Fiber:
5.5
g
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Mention
@quitegoodfood
or tag
#quitegoodfood
!