Curried Green Beans
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 1 jar
Description
This is a sweet and spicy side dish, made in true Cape Malay style!
Ingredients
1 kg green beans
2 large onions
¼ C (60 ml) brown sugar
1 tsp (5 ml) salt
2 Tbsp (30 ml) strong curry powder
2 tsp (10 ml) turmeric
2 Tbsp (30 ml) corn flour
A pinch of cumin powder
2¾ C (690 ml) white wine vinegar or apple cider vinegar
5 curry leaves
3–4 dried chillies
½ C (125 ml) chutney
Star anise (optional)
Instructions
Wash and cut the green beans into pieces. Slice the onions into rings.
Place a large saucepan over a medium heat. Add the beans and onions and fill with just enough water to cover. Bring to a simmer and cook for 5 minutes.
Combine the sugar, salt, curry powder, turmeric, cornstarch, and cumin in a separate bowl. Gently add in the vinegar and stir until smooth.
Add this mixture to the beans and onions. Stirring occasionally, cook for a further 5 minutes, and then add the curry leaves, dried chillies and chutney.
Pour into a large sterilised jar. Will keep refrigerated for up to 2 weeks.
