Monday, October 01, 2012

vegan mofo :: charred, curried green beans

Charred, Curried Green Beans – simple food, big flavors

Vegan MoFo is here! I don't usually do Vegan MoFo themes, but this year, I am oddly inspired. Lately I have been annoyed by omnipresent, "foodie" pretention [foam, microgreens, molecular gastronomy...ugh!], so I've decided to focus on going Back to Basics. I enjoy simple foods with powerful flavors, peppered with an occasional pinch of culinary bling-bling -- and I think it's time to rediscover the flavor punch that simple ingredients and techniques can pack. All the recipes that I feature this month will be crafted from basic ingredients that are either already in your pantry or are easy to procure. I'm also emphasizing seasonal produce, since it's budget friendly – and who isn't on tight budget these days?

I saw a gorgeous emerald mound of $0.99 green beans at the Reading Terminal Market last week and I loaded up. I wanted to tease out the inherent grassy flavor rather than dousing them in the usual Mediterranean suspects: olive oil, garlic and tomato sauce. Charring beans works, and I thought that adding some mild Caribbean curry powder [3 different jars in my spice drawer!] would tease out the subtle caramel taste. It does. Enjoy!

Charred, Curried Green Beans 

  • 1 T olive oil
  • 1 pound of green beans, trimmed and cut into one-inch pieces
  • 3 large garlic cloves, peeled and minced
  • 1 1/2 T curry powder, or to taste
  • 1/4 cup coconut milk or other non-dairy milk
  • 2 tsp agave nectar
  • Salt and pepper, to taste

Serves 4

Before you get started, trim the beans. Cut the tips from each edge, then cut into 1-inch pieces

In a large bowl, toss green beans in olive oil... 

Heat a large skillet over high heat. Add the beans and char, stirring occasionally. This should take 10-15 minutes.
Add garlic and cook until soft, about 5 minutes, then stir in the curry powder and coconut milk. Add agave nectar, then season with salt and pepper.

Serve over rice, or as a side with any Indian or Caribbean main.

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Babette said...

This looks terrific.

Good theme idea. I really like the simple recipes in The Urban Vegan... oh, and I featured your green peas with garlic today =)

Mattheworbit said...

This looks so good! And I totally feel you on the whole "whizbang" food thing.

Food should be delicious. And I like to doctor something up and create something greasy, complex, sweet, and flavour-packed, but it gets exhausting.. I think we need to let the true flavour of food shine through a little more.

The next big thing in veganism I think will be a continuation of umami, but simplicity! Bring it, people!

Looking forward to more posts.

Rachel said...

love it when i can read your blog posts often the links from twitter get blocked where i am - 'Weighted phrase limit exceeded' - must take exception to something you write :)

Southern Purple Veggie said...

I just bought some fresh cut green beans from Trader Joes yesterday and I have been stuck on what to do with them. After seeing this post I think I'm going to make this recipe for dinner on Friday.