• Payal Maharaj

Mum's Classic Long Bean Curry

Updated: Oct 30

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So this summer my parents did some backyard gardening. They decided to grow some long beans. I don't know the exact name of the bean but I think it is called Thai soldier long bean. Anyways, we eat this quite a bit and everyone likes it. I have not done much gardening myself so I was amazed to see how fast these beans grew. Just in a couple of months we had fresh beans to eat! My dad checks on them everyday and harvests them. We are still harvesting beans and I just checked on the plants this morning and saw more! Side note, we have been eating a lot of beans this summer. Lol. So grow your own beans people! You will not regret it.

Onto the recipe then. If you are using fresh beans from your garden, make sure to check them for insects, other pests and dirt. We always wash and dry ours before prepping. Once they are washed and dried, remove the tips, then chop beans into 1.5inch size pieces. If you have slightly mature beans, then shell the beans and don't include the shell as it will be tough to cook. Wash the beans pieces once more and drain. We added potatoes to this dish today but this can be left out. Prep potatoes by peeling, dicing, washing then draining. Then the rest of the recipe is quite simple. Heat up oil, add mustard seeds, cumin seeds and curry leaves if using. Then add onions, garlic, ginger and chilis if using. Cook until aromatic. Add turmeric and garam masala. Add beans, potatoes and salt. Stir well.

Cover and cook until potatoes are cooked thoroughly. The beans should be tender and cooked thoroughly as well but should not be mushy. Turn heat to low, add diced tomatoes and let tomatoes cook down for a couple of minutes.

Then this dish is done! And you didn’t even have to go to the store! These beans are earthy, tender, slightly tangy and heartwarming. This recipe should work with other types of tender beans too! Serve with some freshly made rotis or dhal-stuffed rotis


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RECIPE:

Serves 4

Prep time 30 minutes (includes time to prep beans)

Cook time 30 minutes

Ingredients:

1 lb long beans chopped

2 medium potatoes diced

2 tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Handful of curry leaves (optional)

2 Thai chilies (optional)

1/4 cup diced onions

2 tsp crushed garlic

2 tsp crushed ginger

1/2 tsp turmeric

1 tsp garam masala

I small diced tomato

Salt to taste

Method:

  1. Wash, dry, cut long beans. Wash and drain. Peel and dice potatoes. Wash and drain.

  2. On medium heat, add mustard seeds, cumin seeds and curry leaves if using. As they sizzle, add onions, ginger, garlic and chilis if using. Cook until aromatic. About 1-2 minutes. Add turmeric and garam masala. Cook for 30 seconds.

  3. Add chopped beans and potatoes. Stir. Add salt. Stir.

  4. Cover and cook until potatoes are cooked thoroughly. Beans should already be cooked by this point. Tender but not mushy.

  5. Turn heat to low. Add diced tomatoes and cook for a couple more minutes to help tomato cook down a bit.

  6. Turn off heat. Enjoy hot with some fresh rotis or dhal-stuffed rotis!

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