New recipe from Veet’s kitchen
4 beetroots grated
300g green beans, sliced on the diagonal into 6-8 pieces (basically small)
1/2 tsp ground fenugreek
12-18 curry leaves
1 tsp coriander
1 can of preservative free coconut milk
1/2 tsp turmeric
small amount of olive oil
1 cup filtered water
2 chilies finely chopped
1 1/2 tsp salt
Heat the olive oil in a wok.
Add the curry leaves, fenugreek and coriander, fry on a medium heat for a few minutes.
Next add the grated beetroot and beans and fry for a few minutes.
Add the water, turmeric, salt and chilies.
Pop a lid on (if you have one big enough) and simmer for 10-15 minutes or until the beans are soft to your liking.
Add the coconut milk and heat through for a further 5 minutes.
Voila, presto yum yum yum but really don’t do what I did – I ate enough for 3 because it was so yummy and now I can hardly walk.
Veet is a regular contributor – veets.com.au/blog
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