serves
2-4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
A Lot for a Little
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ½ cup vegetable oil
- 200 g green beans, trimmed
- 2 carrots, sliced into thick matchsticks
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp Korean or Kashmiri chilli powder
- 2 tomatoes, roughly chopped
- salt, to season
- ½ cup mint leaves, torn, to serve
Salted yoghurt
- 1 garlic clove, finely chopped
- 300 g thick yoghurt
Instructions
1. Heat the vegetable oil in a large saucepan and fry the green beans in batches until wrinkled. Remove to a bowl. Fry the carrots until browned and transfer to the bowl with the green beans.
2. Drain the oil from the pot, reserving 2-3 tbsp in the base, then return to the heat. Add the onion and garlic and cook, stirring, for 1-2 minutes or until fragrant. Stir through the coriander, turmeric and chilli powder. Mix well, then add the tomatoes and season well with salt. Return the carrots and beans to the pan, stir well, then cover and simmer on very low heat for 10 minutes.
3. Meanwhile, in a medium bowl, combine the garlic and yoghurt and season well with salt. Spread the yoghurt onto a serving plate, then when the vegetables are tender, spoon over on top of the yoghurt. Scatter with mint leaves to serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
A Lot for a Little
