Tamarind Curry with Green Beans and Mushrooms
Serves 4
- 4 tablespoons vegetable oil
- 1 lb green beans, cut into 1-inch lengths
- 10 oz sliced, crimini or button mushrooms
- 1 container Maya Kaimal Tamarind Curry
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the mushrooms and sauté until lightly browned.
- Add green beans and Tamarind Curry sauce. Cover and simmer over low-heat until vegetables are tender about 10 minutes. If sauce becomes too thick, add water to thin.
- Serve with basmati rice or Indian naan or other flatbread.