Units
Ingredients
- ¼ cup olive oil
- 300 grams onion finely chopped
- 200 grams red bell pepper finely chopped
- 15 grams garlic minced
- 1½ teaspoons salt
- 360 grams Romano beans cut into 1-inch pieces
- 425 grams tomatoes chopped
- 2 tablespoons curry powder
- ½ cup strained yogurt Greek yogurt or Labneh
Instructions
- Add the olive oil, onions, bell peppers, garlic, and salt to a pot and fry the mixture over medium heat until the onions are soft and are starting to brown (10-12 minutes).
- Add the Romano beans and continue frying the mixture while you chop the tomatoes.
- Add the tomatoes and curry powder, and cover the pot with a lid. Turn down the heat and let the green beans simmer for 25-30 minutes or until the beans are nice and tender.
- To finish the curry, put the yogurt in a bowl and scoop in some curry. Stir the mixture together, adding a little curry at a time until the mixture is warm. This tempers the yogurt by bringing its temperature up. Then you can pour the mixture back into the pot and stir it together.
- Serve the curry with flatbread or rice.
Nutrition
Calories 240kcalCarbohydrates 24gProtein 7gFat 15gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 10gTrans Fat 0.003gCholesterol 1mgSodium 899mgPotassium 754mgFiber 7gSugar 12gVitamin A 3104IUVitamin C 97mgCalcium 114mgIron 3mg