1 tb Vegetable oil
1 Onion; sliced
1 Serrano peppers; thinly
-sliced
1 Clove garlic; crushed
5 Fresh curry leaves
1 tb Curry powder
1/2 ts Fenugreek seeds
1/4 ts Ground turmeric
Salt to taste
1 lb Fresh green beans; trimmed
1/2 c Coconut milk
2 tb Lime juice
Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min
Heat the oil in a saucepan over medium-high heat. Cook the onion,
serrano pepper, garlic, and curry leaves in the oil until the onions
are golden brown. Stir in the curry powder, fenugreek seeds,
turmeric, and salt; cook another 3 minutes. Add the green beans to
the mixture and stir until evenly coated. Reduce heat to medium-low
and cook until the beans are al dente. Pour in the coconut milk and
simmer at least 5 minutes more. Remove from heat and stir in the lime
juice just before serving.
