Green Bean Curry with Peas and Cashews

By devogirl

Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice.

nutritional information


Per 1 1/2-cup serving:
Calories: 383
Protein: 11 g
Total Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 46 g
Cholesterol: 0 mg
Sodium: 176 mg
Fiber: 10 g
Sugar: 20 g

Ingredients

• 1/2 cup raisins
• 2 Tbs. mild Indian curry paste, such as Patak’s
• 4 cups frozen green beans
• 2 cups frozen peas
• 1 cup coarsely chopped roasted unsalted cashews

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup. Let stand 5 minutes. Drain, and reserve liquid.

2. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

3. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.