Green Beans Curry Recipe

LOCKDOWN DAY 5


Just survived the weekend with everyone at home.  The tears and screaming, mostly from me has been forgotten and hopefully forgiven in the early morning light of a new day.  A weekday to be precise.

I can handle the kids.  I can handle a house full of kids but add my husband to that mix and it's a whole different ballgame.  I'm not talking about the gap between football and soccer, I'm talking soccer and water-polo!

He's a handful on his own. 

And yes, God-forgive-me, but I'm glad he's part of essential services because I don't know if both of us would survive this lockdown otherwise.  Okay, so I guess you may think I'm exaggerating but one thing about Leon is that he has itchy feet.  He can't stay at home, even on the weekends.  He'll take a walk to the shops or the fleamarket. And if he can't go out, he makes everyone crazy.

I have 3 boisterous girls which means that sometimes I have to make myself louder to be heard above them. Which annoys him to no end.  Hey buddy, it's not fun for me either!  But it also annoys him if I don't correct the girls- so catch-22, damned if you do, damned if you don't. 

So my survival tip:

KEEP YOUR MOUTH SHUT AND PRETEND YOU'RE A GOLDFISH-FORGET EVERYTHING AFTER 5 SECONDS.

Worked well, there were no arguments.  Yay for us! Back to you.

Hope your weekend cooking well. You may notice that the majority of my recipes thus far have been vegetarian. 

The reason is simple: we need to get healthy and tasty vegetarian recipes are hard to come by.

This book that I've been reading called "How not to die", by Michael Greger, MD advocates a plant-based diet to reverse diabetes, heart conditions, high blood pressure etc. 


I know we all can't just drop our McDonalds today but slowly adding tasty vegetarian dishes into our diet goes a long way to helping our bodies as well.

GREEN BEANS CURRY

500 g green beans
1 onion, sliced
3 chillies, sliced
1 clove garlic
1/2 tomato, diced
2 tbsp oil
sprig curry leaves
1 teaspoon salt
1/4 teaspoon tumeric
1 tablespoon curry powder
Water as needed

Heat the oil in a pot over medium-high heat. Cook the onion, chillies and curry leaves in the oil until the onions are soft.

Stir in the curry powder, turmeric, tomato, garlic, and salt; cook another 2 minutes until tomato and garlic are soft. Smash it all together to form a curry paste.

Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are cooked. Add a little water as needed.

Remove from heat and serve with rice and dhall.

Stay safe and healthy.


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