Growing up in Kenya, beans are an almost near staple food. They form an integral part of most of our meals, each one prepared differently from the other. This is one way of preparing a bean curry using Yellow Beans, one of over a dozen varieties of beans available in Kenya. This bean curry recipe is simple and easy to prepare. The garam masala gives it a nice spicy kick making it suitable to accompany many meals as a side dish.
2 cups of yellow beans
3 medium sized carrots
1 red onion
1 clove of garlic
½ teaspoon of ginger
Ground Garam Masala
Boil the beans until they are ready and drain the excess water. Dice the onion.
Crush the clove of garlic. Dice the tomatoes. Cut the capsicum into size-able cubes. Grate the carrots.
Dice the coriander ensuring that you include at least half of the stalk too. They not only add to the beauty of the dish but are full of the coriander flavor!
Pour some cooking oil in a pan. When the oil is hot put the onions in the pan. Cook until the onions have softened. Add garlic and stir. Add ginger and stir. After about a minute, add the capsicum.
Follow this shortly with the tomatoes and stir.
Take half a teaspoon of garam masala and sprinkle into the mixture. Add salt to taste.
Take the grated carrots and add. Pour half a cup of water and mix well. Add one knob of Knorr beef cube, stir and leave to simmer for 3-5 minutes.
Add the beans and mix well. Add another half cup of water. If you prefer, you may use vegetable stock in place of water.
Take the coriander and mix it in at this point. Leave the food to simmer for 5-10 minutes.
When you are plating this bean curry, garnish with fresh tomatoes, parsley and enjoy with some rosemary fried rice!