GREEN BEAN CURRY

Contributed by Tamalin Christen

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 jalapeno pepper (or Anaheim, if you don’t like the heat), thinly sliced
• 1 clove garlic, crushed
• 1 tablespoon curry powder
• 1/4 teaspoon ground turmeric
• salt to taste
• 1 pound fresh green beans, trimmed
• 1/2 cup coconut milk
• 2 tablespoons lime juice

Heat the oil in a saucepan over medium-high heat. Cook the onion, pepper, and garlic in the oil until the onions are golden brown. Stir in the curry powder, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.