Green Beans & Carrots In Coconut-Turmeric Curry

1. 1

   Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.

2. 2

   Stir in garlic and ginger and cook 1 min. Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.

3. 3

   Remove from heat and stir in lime juice. Garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.