Green Bean Curry

1. 1

   Heat oil in a saucepan over medium-high heat.

2. 2

   Cook and stir onion, curry leaves, serrano peppers, and garlic in the hot oil until the onion is golden brown.

3. 3

   Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.

4. 4

   Stir in green beans until they are evenly coated.

5. 5

   Reduce heat to medium-low and cook until the beans are tender-crisp.

6. 6

   Pour in coconut milk and simmer for at least 5 minutes more.

7. 7

   Remove from heat and stir in lime juice just before serving.

• Calories 76.86 kcal Low Source
• Protein 2.03 g Low Source
• Carbs 9.63 g Moderate
• Total Fat 3.56 g Low Source
• Saturated Fat 0.75 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.79 mg Low Source
• Fiber 3.43 g Moderate
• Sugar 2.46 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 83.48 mg Low Source
• Iron 1.04 mg Low Source
• Potassium 286.65 mg Low Source
• Vitamin A 32.22 mcg_rae Low Source
• Vitamin C 11.58 mg Moderate
• Vitamin D 0.38 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅