Green Bean and Mushroom Stew
This green bean and mushroom stew is a simple yet mouth watering dish that is perfect for a quick dinner. It can served with any grain of your choice.
Equipment
- 1 High Speed Blender
Ingredients
Produce
- 1 lb Green Beans ~ 450 g, cleaned and cut in to 1" pieces
- 6 oz Oyster Mushrooms ~180 g, cleaned and sliced
- 1 cup Green Peas 120 g
For Base
- 1 large Yellow or White Onion peeled and quartered
- 6 cloves Fresh or Frozen Garlic peeled
- 1 inch Fresh or Frozen Ginger
- 2 tablespoon Green Curry Paste
- 1 can Full Fat Coconut Milk
- 2 cup Water
Other Ingredients
- 1 tablespoon Avocado Oil
- ½ cup Raw or Roasted Cashew Halves
- 1 teaspoon Cumin Seeds
- Salt to taste
- 2 liter Water for blanching green beans
Instructions
- Peel and quarter the onion. Place in the blender along with 5-6 peeled garlic cloves and a 1 " chunk of ginger. Add a little bit of water and blend until smooth.
- Heat a deep pot of water and bring it to a boil. Slowly add the green beans and blanch for 4-5 minutes or until almost cooked. Remove and place in a bowl of cold water.
- While the water is heating, heat a wide pan and add the oil. Once the oil is hot, add the cumin seeds. When the cumin seeds start browning a little bit, slowly add the blended aromatic base to the pan. Keep the heat at medium low and let this cook for 7-8 minutes.
- Now add the green curry paste and some salt. Mix well. Cook for another 5 minutes before adding the coconut milk. Season with some more salt if needed and add the mushrooms, green peas. Mix and cook for 5 minutes. Add the blanched green beans and cook for a couple of minutes before adding the cashew halves. Serve hot.