Green Beans & Carrots In Coconut-Turmeric Curry - cooking recipe

Ingredients

2 tablespoons canola oil
1 onion, thinly sliced
3 medium carrots, diced
1/2 teaspoon salt
3 garlic cloves, chopped
2 teaspoons grated fresh ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/8 teaspoon cinnamon
450 g green beans, trimmed
14 ounces can coconut milk
1/4 cup fresh lime juice
chopped fresh cilantro (optional)

Preparation

Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
Remove from heat and stir in lime juice. Garnish with cilantro.
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