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Green Bean Curry

Servings: 4

Ingredients

  • 1 cup coconut milk from a can
  • 1 lb fresh green beans
  • 2 medium zucchini cut into 1/2 inch strips
  • 1 large green bell pepper cut into long strips
  • 4 celery ribs with leaves chopped
  • 1 large sweet onion sliced
  • 3 cloves garlic crushed
  • 4 fresh curry leaves
  • 2 Tbsps mild curry powder
  • 2 Tbsps fresh lime juice
  • 1 tsp lime zest
  • 2 Tbsps avocado oil
  • sea salt and freshly ground black pepper to taste
  • a small handful of fresh cilantro chopped to garnish

Instructions

  • Trim and discard each end of your green beans and cut them in half.
  • Heat oil in a wok over medium-high heat.
  • Once hot, add in crushed garlic and sauté until fragrant, about 1 minute. Immediately add in the onions and cook until translucent, about 3 minutes.
  • Stir in sliced celery, bell pepper and green beans; cook stirring constantly for about 3-4 minutes.
  • Reduce the heat to low, add in curry leaves, lime zest and whisk in the curry powder.
  • Pour in your coconut milk and season with sea salt to your taste. Bring it to a brisk boil, then reduce the heat to low.
  • Add in zucchini, cover with a lid, and let everything simmer on low for about 5-7 minutes, or just until veggies are tender-crisp.
  • Remove from the heat, add fresh lime juice, stir well and garnish with fresh cilantro.
  • Serve hot and enjoy!