Ok, Maudie. You and I are gonna be able to feed ourselves gluten-free and vegetarian, even vegan if you leave out the last ingredient. You ready? I made some notes for us.
Alrighty, first there is a tiny bit of prep work, but this is something you and I should have on hand anyway. I call it flavor crystals, and MBf says you can use it in any kind of stirfry. It doesn’t look like much: just a frozen chunk of green goo. But trust the results. Here is the whole recipe and I’m sure recipes to use it in:
Ok, so we make that and then we’re armed for more goodness.
But on to tonight’s flavor slaw: delicious green beans and tomato sauce kinda like tikka masala. MBf says it just needs fenugreek to get right to tikka masala like we like. It’s so good I preferred to come home and have MBf teach me how to make it rather than go out to a movie. Yeah. It’s good. He made a double batch for this, and I’m sure I’ll eat all of whatever we make. So cut the recipe in half if you want, but I won’t. 🙂
- Onion, one big old white onion. Cut it all up.
- Green beans, maybe 1.5 lbs. Mine filled a colander. Cut off the ends, and wash them. Check the time lapse I sent you.
- A big can of crushed tomatoes. MBf used one with basil because he didn’t have basil when he made the flavor crystal.
- Two normal sized cans of coconut milk.
- A spoonful of red miso paste, or if you can’t find it, red curry paste. Not powder.
- One to 1.5 cup of veggie broth
- Coconut oil
- Ghee (which you can leave out to be vegan)
- A flavor crystal
- Lemon (juice it)
- Salt and pepper.
You can use just butter, the friend of the heart, in place of both the ghee and coconut oil.
What you do:
You should start cooking your rice first thing.
Put the cut onions in the pot/pan you’re going to use. This makes a lot.
Put a few teaspoons of coconut oil in there too, and cook the onions over medium heat.
Cook the onions 5-10 minutes, then add the flavor crystals, beans, tomatoes, coconut milk, lemon juice, curry paste, and veggie broth. Add a pinch of salt and ground black pepper. That will be to taste, so add more later if you want.
That’s it. Now just cover it and cook it until the green beans are the right tasty texture.
When the rice is finished, put chunks of ghee (or butter) into it. Stir and put that suckah on a plate!