Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce

Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.

Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.

Our original recipe used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.

Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Avial, Lemak Style Vegetables, and Thai Eggplants with Sesame and Soy.

You might also like our Bean recipes, and SE Asian recipes. Our specifically Thai recipes are here. Check out our easy Early Spring recipes too.

This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.

Continue reading “Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce”

Green Beans with Tomatoes | Fagiolini in Umido

Green Beans are versatile and delicious. They are common in many parts of the world, so common in fact that we take them for granted. The humble green bean is always there, forming part of our meals without hogging the lime light and without us paying too much attention to them.

But I have some recipes that will change that view. This recipe is Italian, a simple dish but delicious in that the flavours of the beans shine against the tomatoes. It is rustic, a farm dish indeed, but worthy of any table.

Similar dishes include Green Beans Braised in Tomatoes and Olive Oil, Gujarati Green Beans, Green Beans with Freekeh, Green Beans with Lentil Crumble, and Italian Flat Beans with Blue Cheese.

Browse all of our Green Bean recipes and all of our Italian dishes. Or feel free to browse our Early Spring recipes.

Continue reading “Green Beans with Tomatoes | Fagiolini in Umido”

Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu

This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.

It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.

But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!

Similar dishes include Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.

Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”

South Indian Vegetable Soup

Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s  rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.

Similar recipes include  Indo-Chinese Sweetcorn SoupIndian Potato and Tomato Soup, South Indian Carrot Soup, and South Indian Green Peas Soup.

Browse all of our Indian Soups and all Soup recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “South Indian Vegetable Soup”

Bean Curd (Tofu) and Mushrooms with Vegetables

I have mentioned my ancient Chinese cookbook before, the one direct from the 1970’s, bright orange cover, published by Sunset, and absolutely falling apart now. It is held together with a bulldog clip. It is still available online, I see – leftover copies and second hand ones.  It is not surprising, the recipes are great. Mostly non-veg, but with enough veg recipes for me to still want to keep it on my bookshelves – at least until I have cooked every one of the veg dishes.

Today’s dish is simple but delicious. Tofu in a mushroom sauce with either broccoli, beans or carrots. Delicious. I have replaced oyster sauce with miso – you might like to use a mushroom based vegetarian oyster sauce if you prefer.

Similar recipes include Broccoli and Chickpeas with Orange Butter Sauce, Chinese Cold Cucumber, Green Beans with Garlic and Sesame, and Sizzling Rice Squares.

Browse all of our Tofu dishes and all of our Chinese fare. Have a look at the recipes we have made from the cookbook Chinese Cooking. Or explore our Late Spring recipes.

Continue reading “Bean Curd (Tofu) and Mushrooms with Vegetables”

Chinese Style Crispy Green Beans with Garlic and Soy

Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.

The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.

Similar dishes include Quick Pickled Radishes, Chinese Scallion Pancakes, and Spicy Chinese Celery.

Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.

Browse our Chinese dishes and our Asian recipes. Our Green Bean dishes are here. Or browse our Early Spring recipes.

Continue reading “Chinese Style Crispy Green Beans with Garlic and Soy”

Italian Flat Beans with Blue Cheese and Walnut Crumbs

Flat beans don’t feature often at our place, but this recipe is worth including them in the weekly shopping. Quick cooked beans are tossed with toasted walnuts and tangy blue cheese. A great Winter salad.

A crumb is made with the walnuts and fresh breadcrumbs, and it complements the beans so very well. The blue cheese adds such a nice tang.

Similar recipes include Five Bean Salad, and Green Beans with Lentil Crumble.

Browse all of our Bean recipes here, and all of our Salads. Or take some time to explore our Late Winter dishes.

Continue reading “Italian Flat Beans with Blue Cheese and Walnut Crumbs”

A Spring Salad

Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.

We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.

It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.

Similar recipes include Salad of Broad Beans with Walnut-Yoghurt Sauce, Broad Bean and Tomato Salad, Glorious Five Bean Salad, Shaved Asparagus Salad, and Tawa Edamame.

Browse all of our Bean Salads, Broad Bean Salads and Asparagus Salads.

Continue reading “A Spring Salad”

Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu

Cluster Beans are similar to green beans except smaller, flatter, crunchier, tougher, and slightly but nicely bitter in taste. They have quite a distinctive taste. In Australia it is rare to find them fresh, even though they are grown here. They must all be exported. But frozen cluster beans are common in any Indian grocery.

Cluster beans are also known as Gawar Ki Phalli or Gaur in Hindi and Marathi, and Kothavarangai in Tamil.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Ezhukari Kuzhambu (Pongal Kootu), Ridge Gourd Dal, Sambar, and Aviyal.

Browse all of our Cluster Bean recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Continue reading “Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu”

Broccolini with Sweet Tahini

A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. The recipe can also be made with just broccoli, sprouting broccoli or broccolini, with just the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Similar recipes include Broccoli and Chickpeas with Orange Butter Sauce, Smashed Chickpeas with Broccoli, and BBQ’d Broccoli.

Browse all of our Broccolini recipes and all of our Ottolenghi dishes from Plenty More. Dishes using Tahini are here. Or explore our Late Summer dishes.

Continue reading “Broccolini with Sweet Tahini”