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Indonesian Curried Green Beans

Fresh green beans are cooked in an Indonesian-inspired curry. This simple side dish is full of flavor and can even be served as a main course over rice.

Servings: 6 servings
Calories: 78 kcal
Course: Side Dish
Cuisine: Indonesian

Ingredients

  • 1 1/2 pounds fresh green beans trimmed and snapped in half
  • 1 medium white onion cut into quarters
  • 3 cloves minced garlic 
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon Turmeric
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 1/2 cups vegetable broth
  • 2 inches lemon grass optional
  • 2 medium roma tomatoes diced

Instructions

    Cup of Yum
  1. Fill the base of a steamer with 2 inches of water. Place the green beans into the steamer basket. Cover with a lid and steam until the green beans are tender crisp or tender, depending on personal preference, about 7 to 10 minutes.
  2. Meanwhile, in a food processor (or blender) combine the onion, garlic cloves, cumin, coriander, turmeric, salt, and red pepper flakes. Puree into a paste.
  3. Heat olive oil in a large skillet over medium-high heat. Add in the onion spice paste and toast for about 1 to 2 minutes. Add in the vegetable stock and lemon grass (optional) and bring to a boil. Reduce the heat to medium. Cover and simmer for 5 minutes.
  4. Add in the tomatoes and cooked green beans. Stir to combine. Serve as a side dish or over rice.

Notes

  • Makeshift Steamer   A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. You’d put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn’t have to be a prefect fit. Just as long as it traps most of the steam inside.  
  • Pan   The pan method isn’t perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Put a half inch of water in the bottom and bring it to a boil. Add in your veggies, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the vegetables, but the veggies that actually touch the water might get a little soggy or overcooked.  
  • Microwave   Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.

Nutrition Information

Serving 150grams Calories 78kcal (4%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Sodium 440mg (18%) Potassium 358mg (10%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1109IU (22%) Vitamin C 19mg (21%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 78

% Daily Value*

Serving 150grams
Calories 78kcal 4%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Sodium 440mg 18%
Potassium 358mg 8%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1109IU 22%
Vitamin C 19mg 21%
Calcium 61mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.