Ingredients:
1 tablespoon butter
1 small yellow onion, cut in half lengthwise and sliced thin
1 clove garlic, mashed
1 sweet potato, peeled and cut into ½-inch pieces
2 dried hot chilis or ¼ teaspoon cayenne powder
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1 cup chicken or vegetable broth
2-5.46 ounce cans coconut milk
½ pound mixed purple and yellow beans, trimmed and snapped in half
¼ cup chopped basil or cilantro
Salt and pepper
Directions:
Melt butter over medium heat in a large sauté pan. Add the onion and garlic and sauté for 5 minutes or until the onions are translucent. Next add the sweet potato and dried chilis, stir to coat with the butter, continue to cook while stirring frequently for an additional 2 minutes. Stir in the curry powder and ginger and cook for one minute. Stir in the broth and coconut milk, bring to a boil then reduce heat to medium low. Cover the pan and cook for 10 minutes or until the sweet potatoes are tender. Halfway through, add the beans. Uncover, stir in the fresh basil, season with salt and pepper. Serve over white or brown rice.
Serves: 4-6
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery