4 Tbs olive oil
1 1/2 tsp cumin seeds
1 tsp mustard seed
1/2 tbs curry powder
1 tbs ginger root, peeled and chopped finely
3 dried chile peppers
1 tsp turmeric powder
5 cups green beans, stemmed
1 can of coconut milk
1 tsp sea salt
1/2 cup chopped cilantro
Heat oil, cumin and mustard seed in a large pot over medium high heat. Cook for 2 minutes.
Add curry, chili peppers, turmeric, and ginger root. Cook stirring for 1 minute.
Add green beans and cook for 4 minutes. Add water if pan gets too dry.
Poor coconut milk into the pan and increase heat to bring to a boil. once boiled reduce heat to medium low add sea salt and cover stirring occasionally.
cook until green beans are tender but not over cooked.
when the beans are done remove from heat stir in fresh cilantro and serve hot.
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