Spicy Bean & Mushroom Curry

Hi Friends!

For my birthday this year, the hubby got me a cookbook devoted entirely to Curries. Last week we looked through it and got some inspiration for whipping up a curry of our own.

I didn’t take very many pictures while we were actually cooking, but I just HAD to share the recipe with you because it turned out so well.

For the veggies, we used approximately 2 cups green beans, 1 cup portabello mushrooms, 3 cloves of garlic, 1 red pepper and 1/2 cup onion. We added black beans and cannelini beans because the hubby isn’t the biggest fan of chickpeas and lentils…but I think both of those would be excellent substitutes.

Our veggie base was pretty basic and you could add or subtract veggies based on your personal preference, but it’s the sauce that made the dish. Here’s what we came up with:

 

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Red Curry Sauce

1 can lite coconut milk
1 c veggie broth
3-4 Tbsp hot red curry paste
2 Tbsp soy sauce
1 Tbsp brown sugar
4 dried red chilis
1 jalapeno

Pour the coconut milk to a saucepan and heat it over medium heat until warm. Add remaining ingredients, bring to a boil and then reduce the heat and let it simmer for 5-10 minutes.

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DSC 0224 Spicy Bean & Mushroom Curry We poured the sauce over the veggies and let everything simmer together for about 15 minutes and then served it all over rice.

DSC 0226 Spicy Bean & Mushroom Curry This sauce is SPICY…but not so spicy you can’t eat it. If you’re not a fan of spicy, use mild red curry paste and leave out the dried red chilis.

I preferred sauteed veggies which is why we cooked them separately, but the hubby says it’d be better to cook the veggies IN the sauce so they can absorb more of the flavor. You choose!

What’s your favorite curry recipe?

Enjoy!
–Lindsay–

About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Comments

  1. I my goodness that looks so good! I have never made my own curry dinner because Peter has always been so picky. but lately he is opening up to trying a lot more meals like this so I might just have to pull it out on him once. I saved it in my “dinners to make” folder on my computer!

  2. Yum that looks amazing! What a sweet gift from your man… It’s a gift that keeps on giving :)

  3. *swoon*

    Mushrooms and beans are two of my fav things ever! heck yes they deserve to be in delish curry!!!! I want this for dinner! I wish i had more shrooms!

  4. This looks awesome! Truthfully I’m not a big curry fan but this almost makes me want to try this out!

Trackbacks

  1. […] Veggie Curry with Potatoes and Green Beans (I made the sauce pretty much the same way as the Bean & Mushroom Curry but with an extra scoop of red curry […]

  2. […] Spicy Bean and Mushroom Curry, recipe from The Long Green Bean (using veggies from CSA box or whatever is in your fridge!) […]

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  4. […] Spicy Bean Mushroom Curry, recipe from The Long Green Bean (I plan to use Mushrooms, Green Peppers, Green Beans and Chickpeas) […]

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