Achingya Thoren Kerala Style Green Bean Curry Recipes

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CHICKEN AND BEAN CURRY (WW 7 POINTS)



Chicken and Bean Curry (Ww 7 Points) image

This Weight Watchers friendly recipe makes six large portions. It freezes well and is wonderful served over rice, couscous, or a baked potato. Soudaniya is a sweet-hot Moroccan paprika. Substitute any combination of paprika and hot chili powder to your taste.

Provided by Buckeye Karen

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 uncooked boneless skinless chicken breasts
1 cup canned cannellini beans
2 1/2 cups canned black beans
2 cups canned diced tomatoes
1 cup corn
1 1/2 cups onions
1/8 cup cilantro
2 tablespoons curry powder
1/4 cup honey
1/4 cup Dijon mustard
1/8 teaspoon sweet hot paprika (soudaniya)
1/2 teaspoon ground coriander
1 tablespoon dried parsley
2 garlic cloves
1/4 cup dried green onion flakes

Steps:

  • Dice chicken & mince garlic/onions.
  • Throw everything in pressure cooker with about 2 cups of water on med-low until done (about 20 minute after steam starts escaping quietly). Add dried green onion and other spices to taste (before cooking, so the dried onion rehydrates).

Nutrition Facts : Calories 325.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 34.2, Sodium 738.5, Carbohydrate 54.7, Fiber 12.6, Sugar 17.9, Protein 25.4

ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)



Achingya Thoren (Kerala Style Green Bean Curry) image

This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.

Provided by Member 610488

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

15 fresh curry leaves or 4 bay leaves
3/4 cup coconut (finely shredded dried unsweetened)
1 1/4 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 garlic cloves, peeled and minced
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon raw rice
2 whole dried hot red chiles, stemmed
3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces
1 teaspoon salt

Steps:

  • Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
  • Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
  • Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
  • When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
  • Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
  • Do not eat curry or bay leaves - remove as you find them.

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