Green Beans in a Cinnamon Curry | Recipe

An Indian-inspired curry with legumes. Earthy and spicy and just what you need for a filling vegetarian meal.

For 2-3 you’ll need 200 g green beans, 1 large onion, 5 cloves of garlic, 1 can of crushed tomatoes (400 g), 1 fresh chili, 1 1/2 tsp garam masala, 2 tsps ground cumin, 1 1/2 tbsp ground cinnamon, 2-3 tbsps chopped fresh coriander, 3 dl water, rapeseed oil and salt.

Finely chop the onion, garlic and chili. Keep the seeds in the chili for a bit of extra spiciness. Chop the beans into 2 cm long pieces. Heat the oil in a pan on medium heat. Fry the onion until golden-browned, add the garlic and chili and fry a few minutes more.

Add the crushed tomatoes. Cook for 5-6 minutes, until the tomatoes have thickened slightly.

Add the garam masala, cumin and cinnamon and mix. Add the green beans and water and bring to a simmer. Add salt to taste

Let simmer around 10 minutes and add the chopped coriander. Let simmer for a few minutes more, checking the spices for balance.

Remove from the heat and serve with basmati rice and a side of salad and yoghurt.

List of ingredients