Ingredients
2 tablespoons Canola oil
8 cups 1 Onion (thinly sliced)
3 medium carrots, diced
1/2 teaspoon Salt
3 Garlic cloves, chopped
2 teaspoon Grated fresh ginger
1 tablespoon Curry powder
1/2 tablespoon tumeric
1/4 teaspoon Cayenne (optional)
1/8 tablespoon Cinnamon
450 grams Green beans, trimmed
14 ounces Coconut milk
1/4 cup Fresh lime juice
1 Fresh cilantro, chopped
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 min. 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.
