Where did the words go green bean curry

Sometimes adjectives run towards my outstretched hands like small greedy children to a fairground stall laden with fairy floss. Other days, I reach desperately into the hollow of a darkened cave where all the worthy words in the world are wedged into tiny crevices. Begging for them to come forward into the light, they refuse and cling mollusc-like to their safe rocky comfort. Leaving me berefit and wordless.

Ornery little buggers.

That is why I give you a brief description. Aromatic, spicy, zingy, beany. This curry was bloody good and adds a vegetable freshness to an Indian banquet.



1 tbl vegetable oil
1 small onion, diced
1 garlic clove, crushed
15 small dried curry leaves or 5 fresh
1 tbl curry powder (use a good quality one, I used a Herbies Spices blend)
1/2 tsp brown mustard seeds
1/4 tsp chilli powder
1 tsp salt
500g green beans, topped and tailed
1/2 cup coconut milk (I used low fat)
2 tbl lime juice


Heat the oil in a medium size frypan over a medium heat then fry the onions until they start to turn golden brown.
Add the garlic and curry leaves and cook for 2 minutes, stirring constantly.
Add all the spices and salt and cook for one to two minutes.
Add the green beans, stir to coat in the spices then turn to a low to medium heat and cook until the beans are just al dente. (Meaning they have a bit of resistance when you bite into them.)
Add the coconut milk and cook for five minutes. Check the seasoning.
Remove from the heat and stir in the lime juice.
Serve as part of an Indian banquet.

A Cheergerm adaptation of the recipe listed below.


31 thoughts on “Where did the words go green bean curry

  1. A.PROMPTreply

    When the muse disappears, fill in the space with a great new recipe and a dozen delectable images….never fails! πŸ™‚

    • Thanks CM! From Asian grocers, our fruit and veg often still fresh leaves and gourmet delis and supermarkets often have the dried leaves as well. They impart a lovely spicy citrusy smell. If you have an Indian spice shop they should have some too?

  2. What are you on about? This post is pithy and creative with words at the same time. Who needs all those excess adjectives when less is more? Great curry, by the way. Always looking for ways to get my guys to eat green beans (a veg I love).

    • Thanks KW! True, true, it’s good to remind myself that less is more. Love a bean or three as well and always wanting more ways of cooking them too. I hear you are all getting a good dose of summer there?

  3. BEANY. That will be my adjective for the week. I’m going to see just how many times I can insert that into conversation. See? Words are organic, as well as your fantastic foods.
    And as green beans are heaped up in massive mounds all around my farmer’s markets these days, this recipe will find it’s way onto my week’s menu.
    So there you have it. You’ve added to my thesaurus and my meal plan. I think I’m coming out ahead here, Cheergerm. πŸ™‚

    • Ha, I am going to try and use BEANY a few times myself now. Challenge accepted Mrs P! Enjoy yourself rolling around in those amazing sounding piles of green beans and hopefully cooking this beany dish. (Don’t really roll around or the purveyors of beans may get cranky. And you will get all beany.) 😁

  4. I know all too well that which you speak of. Damn cheeky words all hiding out in the nooks and crevices!!
    I love this sort of side – simple and damn tasty… and beany. i love my beans πŸ™‚
    Nice work Mrs Cheer

  5. The words stubbornly clinging to their rocks, like limpets–what a great image! You found their hiding place πŸ™‚
    I am a green bean lover, but I usually have to roast them because of their toughness. Maybe they could be steamed slightly beforehand, for those whose molars do not meet?? Or maybe I just need some really fresh ones.

    • The trouble is they like to find new hiding places LM. With super fresh ones they should be ok but maybe a quick steam before cooking would help those toughies? That’s why I love my Lebanese green bean dish as they cook slowly for a while, so it’s a great treatment for less than super fresh beanies. 😁

  6. “….to a fairground stall ladden with fairy floss..”
    I don’t even know what image to conjure in my mind at this but I do know these green beans will be served at my table in the near future.

  7. So that’s where those worthies have been hiding, the rascals. That dish looks delicious. I’ve got to ask, how is it possible to make coconut milk low fat? its like low salt Vegemite. πŸ™‚

    • I know, the wee buggers. Thanks Minstrel, it is a well tasty beany dish. Low fat coconut milk has less fat than the regular coconut milk, so true, its not really low fat, just less fat
      than the usual coconut milk? Ha, confused? I am. 😁

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