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Charred Green Beans with Curry Yogurt and Cashews

August 9, 2019 by Tonja Leave a Comment

One taste of these quick-charred green beans, and you’ll never steam them again.  This dish is all about contrast—smoky charred green beans, cooling yogurt infused with curry oil, and a cashew crunch to top it off.  Addicting, and so flavorful.  I’m definitely heading back to the farmers market for more beans pronto.

“Blooming” is a great technique for extracting extra flavor out of spices.  It’s a method where you gently fry spices in oil and cook just until the they smell nice and toasty; any longer and you risk burning them.

I hope you love this dish as much as I do!

 

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Charred Green Beans with Curry Yogurt and Cashews

  • Author: Tonja Engen
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Ingredients

  • 1 pound green beans, trimmed
  • ¼ cup plus 2 Tbls. canola oil
  • 1 tsp. kosher salt
  • 1/2 tsp. red pepper flakes (optional)
  • 2 tsp. curry powder
  • ¾ cup yogurt
  • 2 Tbls. cilantro, chopped
  • 1 cup cashews, chopped

Instructions

  1. Heat a ¼ cup of canola oil over high heat. When hot, add the curry powder and let bloom about 1 minute. Remove from heat immediately and stir the curry oil into the yogurt and set aside.
  2. Combine green beans, 2 Tbls. canola oil, salt and red pepper flakes in a bowl; toss to coat. Preheat grill for medium heat (350 F) and lightly oil the grill pan. Arrange green beans on grill pan and place on preheated grill; cook and stir green beans occasionally until lightly charred, about 10 minutes.
  3. Spread curry yogurt over bottom of a platter. Top with the grilled beans followed by cashews and cilantro. Serve immediately.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

Filed Under: sides, Vegetarian Tagged With: cashews, cilantro, curry yogurt, green beans, grilling, summer, vegetarian

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