About this recipe:Serve this lightly curried side dish as a stunning accompaniment to either plain or spicy dishes. If there is any left over, serve it as a filling for a jacket potato.
125g fine green beans, cut in half
2 tbsp vegetable oil
2 shallots, finely chopped
2 garlic cloves, crushed
1 celery stick, chopped
2 carrots, peeled and cut into matchsticks
1/2 green pepper, seeded and thinly sliced
1 tsp curry powder
1 courgette, cut into matchsticks
2 tsp cornflour
150ml vegetable stock
salt and freshly ground black pepper
sprig of fresh parsley or coriander to garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:12min › Ready in:27min
Cook the green beans for 5 minutes, uncovered, in a pan of boiling water. Drain and refresh in a sieve under cold running water.
Heat the oil in a large frying pan. Add the shallots, garlic, celery, carrots and pepper. Cook over a high heat for 3 minutes, mixing well.
Sprinkle in the curry powder, cook for 1 minute, then add the beans and courgette.
Blend the cornflour with a little cold water to make a paste, stir in the stock, then pour into the pan. Bring to the boil, then reduce the heat, cover and simmer for 5–8 minutes until the vegetables are tender and the sauce has thickened. Season to taste, then serve immediately, garnished with a sprig of parsley or coriander, if liked.
*Other vegetables could be used, such as sliced leeks or small broccoli florets in place of the courgette, and petits pois instead of the beans. *This dish makes a good accompaniment to serve with grilled chicken or fish, or could stand alone as a vegetarian meal for two served with rice, naan bread and yoghurt raita.