Sweet and Spicy Kashmiri Curry with Japanese Yam & Green Beans

Sweet & Spicy Kashmiri Curry

with Japanese Yam & Green Beans

GET RECIPES DELIVERED
dinner

The term “Kashmiri chile” is actually somewhat of a misnomer. Due to the extremely small quantity of chiles grown in the Kashmir region of India, which is typically reserved for local consumption only, most Kashmiri chile powder isn’t made with “true” Kashmiri chiles. Ours is made using finely ground red chiles from India and it brings rich red color and moderate heat to this homemade curry paste.

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
680
FAT
28g
CARBOHYDRATES
95g
PROTEIN
20g

MAIN INGREDIENTS

  1. ½ cup mung beans
  2. 1 oz fresh ginger
  3. 2 cloves garlic
  4. 1 Japanese yam
  5. 4 oz green beans
  6. ¼ cup toasted coconut
  7. 2 tbsp tomato paste
  8. ¼ cup tamarind chutney
  9. 2 tsp curry powder
  10. 2 tsp Kashmiri chile powder
  11. 5.5 oz coconut milk
  12. ¼ cup almonds
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Blender or food processor
  • Medium saucepan

INSTRUCTIONS

1
Cook the mung beans
Preheat the oven to 400°F. Place the mung beans in a small saucepan with 1 ¼ cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, undisturbed, until the mung beans are soft and begin to break down, about 25 to 30 minutes. If your mung beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes.
2
Prepare the produce
Peel and roughly chop the ginger. Peel the garlic. Dice the Japanese yam; no need to peel. Halve the green beans.
3
Roast the vegetables
Add the diced yam and green beans to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, about 20 to 22 minutes.
4
Make the curry paste
In a blender or food processor, combine the chopped ginger, garlic, shredded coconut, tomato paste, tamarind chutney, curry powder, ¾ tsp salt, ½ cup water, and as much of the Kashmiri chile powder as you’d like. Blend the curry paste until smooth, scraping down the sides of the blender as necessary.
5
Simmer the curry
Place a medium saucepan over medium heat with 1 tbsp vegetable or coconut oil. Once hot, add the curry paste and cook, stirring constantly, until fragrant and toasted, about 4 to 5 minutes. Add the coconut milk and bring the sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
6
Serve
Add the roasted yam and green beans to the curry sauce. Divide the mung beans between bowls and top with the sweet & spicy kashmiri curry. Sprinkle with almonds. Enjoy!