Cashew Yogurt Ambrosial Green Beans
3 tbsp raw unsalted cashews (slightly toasted if desired)
2 anaheim chilies (or spicier chilies, to taste), chopped
1/2 inch fresh ginger root, peeled and chopped
1/2 tsp cumin seeds
1/4 cup fresh coriander or parsley
3/4 cup plain yogurt
1 lb green beans, trimmed, cut into manageable pieces and steamed lightly and blanched so still crisp
1-3 tbsp ghee, butter, or oil (with a little ghee for flavor if possible)
6 curry leaves, fresh OR 1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground nutmeg
Grind cashews in food processor and add chillies, ginger, cumin, 1/8 cup fresh herb, and yogurt. Process into a smooth sauce and combine with the STEAMED, BLANCHED green beans in a bowl, reserve.
To make the dish, melt or heat oil in a pan on medium heat. (As you can see I am trying to lighten this recipe as 3 tbsp is just TOO much- last time I used about 1 1/2 tbsp oil with ghee combined with oil and I still thought it was guilt inducingly rich). Add curry leaves or bay leaf, wait a few seconds and add beans and sauce, salt, nutmeg. Saute until the sauce thickens to your taste- the longer it cooks, the thicker and drier the sauce will become. Garnish with herb and serve with another curry (say, chickpea spinach curry) and special indian rice.
This recipe is SOOOOO good. If you are allergic to dairy you could try soy yogurt, but I haven’t tried it this way. Surprisingly, it also freezes well, so you can make up a indian dinner with basmati rice, this green bean dish, curry of your choice, pop it in a ziploc tupperware and freeze it, then kick it out into a plate and heat it again a few weeks later- delicious and very little effort. Mmmm… Beats any packaged frozen meal. DH also loves this dish, despite the fact that it has no okra and no peas- two of his favorite ingredients in Indian cuisine.