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Carrot & Bean Curry

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Serves 4 | Prep Time 5-10 | Cook Time 15

Why I Love This Recipe

FEATURING: Carrots, green beans, onion and garlic (or garlic scape).

An easy curry that comes together quickly, that our kids love and that you can make with or without coconut milk.

Recipe slightly adapted from Swasthi's Recipes:

Ingredients You'll Need

1 Tablespoons of oil (ex: sunflower oil) - you can add a bit more if you prefer
1/2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds (black or yellow)
A few dried curry leaves - ex: a generous pinch equalling 3-5 leaves (optional)
1 large onion (fresh onion or storage onion), chopped
3/4 teaspoon of ginger, chopped finely (optional)
3/4 teaspoon of garlic, minced (approx. 2 medium cloves or approx. 1 garlic scape, chopped)
1/4 to 1/2 jalapeño pepper, seeded and chopped finely
3 medium tomatoes, chopped in 2 inch cubes
1/8 teaspoon turmeric
1 1/4 teaspoon red chili powder
1 teaspoon garam masala (or curry powder)
1 1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon sea salt
2 cups of carrots, chopped (approx. 4-8 depending ont the size of the carrots)
3/4 cups of green beans (or peas), chopped in medium pieces (ex: 2-3 inches)
3/4 to 1 cup of water
3/4 cup of coconut milk (optional - only if you want to add it in to make it creamier/saucier and less spicy)

A bit of chopped cilantro or carrot tops (optional)
Quick spiced chickpeas (see below)

1 teaspoon of oil
1 can of chickpeas, rinsed and drained
1/2 teaspoon of ground cumin
1/2 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
Sea salt, to taste


Heat oil in a pot. Add the mustard seeds and cumin seeds.
When they splutter, add the curry leaves and onions. Sauté them until the onions turn golden in colour and loose their raw flavour.
Add ginger, garlic and jalapeno pepper. Sauté until aromatic.
Next, stir in tomatoes and cook until they breakdown and soften (approx. 5-7 min).
Then, stir in the remaining spices (red chili powder, turmeric, garam masala, ground coriander, ground cumin and salt). Sauté for 2-3 minutes until it turns aromatic.
Add the carrots and beans. Sauté for 2 min.
Pour water, just enough to partially cover the carrots (I usually use 1 cup of water or a bit less). Mix and cook covered at low heat, until carrots become tender.
YOU CAN EAT IT AS IS but if you prefer a creamier/saucier and less spicy version, add coconut milk. If you do, mix and cook, covered at low heat for another 2 minutes. Taste and add more salt, if needed. Serve carrot & bean curry on rice or with Indian bread (ex: roti). If you want, you can also top each bowl with a bit of chopped cilantro or carrot tops and a scoop or two of quick spiced chickpeas (see directions below).

Heat oil in a pan on medium-high heat. When hot, add the chickpeas and spices. Cook for 5-10 min, mixing regularly to make sure that nothing burns, until the chickpeas start to dry a bit (like if they were oven baked). Turn off heat and set aside.

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