Green bean and carrot stir fry

This is a simple curry. My mother-in-law makes one with just green beans and when I asked her what spices she adds, she said she doesn't use so many spices. The secret, which I later discovered was the way you handle the onions and how you stir fry them.
The onions need to soften and just start to caramelise and then add the beans, spices and stir fry and cook. The beans get slightly coloured and you get this really delicious-tasting side dish to go with your rice and curry. 

You can also use frozen 3 vegetable packs that you get in the freezer section, a vegetable mix of carrots, green beans and peas or one with carrots peas and corn

Yield: 4

Author: Nammi

Carrot and bean stir fry

ingredients:

• 150g green beans
• 1 carrot
• 1 medium-size onion, thinly sliced
• 2 cloves garlic, sliced
• 1 sprig of curry leaves ( about 12 leaves)
• 2-3 chillies cut in half lengthwise
• 1/2 tsp ground cumin
• 1/4 tsp turmeric  
• salt
• 3 tbsp oil ( vegetable )

instructions:

How to cook Carrot and bean stir fry

1. String the beans and slice at an angle.
2. Peel the carrot, cut in half lengthwise and slice at an angle into thin slices.
3. Heat oil in a suitable pot or frying pan. Add the onions and stir fry till the onions start to colour. Don't cook on high heat, cook over medium-high heat. 
4. Once the onions start to colour, add the garlic, and curry leaves and stir fry for 1 minute. 
5. Add the beans, chillies and carrots along with the spices and stir fry for about 2 minutes. Add about 2 tablespoons of water, and place the lid after seasoning with a pinch of salt.  Cook on slightly low heat, stirring occasionally. Remove the lid after about 5 minutes and taste and stir the mixture a bit.  
6. Taste, adjust the salt and switch off. 

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