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.