Here, the beans are shredded in a Cuisinart using one of the slicing discs, or you can slice by hand, which is tedious, but pleasing in a way. Two pounds of green beans were dispatched in a matter of minutes, for which we were grateful - that spicy aroma of curry was making us HUNGRY.
First, make a batch of jasmine-basmati rice (with a little chicken stock added to the water), enough to feed your friends/family - in this case, I would say it was enough for 8 servings. Set aside when done, covered, until it's time to serve.
the green beans:
3 tablespoons olive or peanut oil
one large onion, diced
2 pounds of fresh green beans, sliced or shredded in the Cuisinart food processor.
1 can unsweetened coconut milk
2 teaspoons good curry powder
1/2 teaspoon smoked paprika
kosher salt to taste
Shred the beans, or french them by hand.
Place a baking sheet over two burners on medium heat.
Drizzle the oil on the sheet and spread with a spoon.
Add the diced onion and cook until golden.
Add the shredded green beans and cook 15 minutes.
Add the coconut milk and the spices and stir well. Continue to cook for another 15 minutes, stirring frequently so it doesn't burn.
Serve over the rice with a side dish of the buttermilk raita.
the buttermilk raita:
1 finely diced peeled cucumber
2 teaspoons minced fresh dill
1 tablespoon fresh Italian flat leaf parsley, minced
kosher salt to tast
1 cup buttermilk
Combine the cucumber, dill, parsley, buttermilk, and salt and stir well. I used a remarkable new tan cucumber a friend had given us - but looking at the picture, it looks like a potato:)
To serve: mound the rice on plates, add the green bean mixture on top, then spoon a few tablespoons of the raita on top of the rice and beans. Heavenly!
Isadora showed me this lovely fountain, planted with wildflowers , one day in a large park nearby - isn't it lovely? And isn't she lovely?