Recipe Details
Ingredients
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1tablespoonvegetable oil
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1onion, sliced
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5fresh curry leaves
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1serrano peppers, thinly sliced
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1clovegarlic, crushed
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1tablespooncurry powder
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½teaspoonfenugreek seeds
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¼teaspoonground turmeric
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salt to taste
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1poundfresh green beans, trimmed
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½cupcoconut milk
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2tablespoonslime juice
Cooking Directions
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Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
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Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories105 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 4g |
20% |
| Sodium 10mg |
0% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 4g |
14% |
| Total Sugars 3g |
|
| Protein 3g |
5% |
| Vitamin C 18mg |
20% |
| Calcium 61mg |
5% |
| Iron 2mg |
11% |
| Potassium 288mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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