I love simple recipes with just a few ingredients. Paging through Kim McCosker and Rachael Bermingham’s cookbook 4 Ingredients (Atria, March 2011), I came across this easy Green Bean Curry recipe. Though the cookbook isn’t vegan, it has a vegetarian chapter and certainly inspires my culinary creativity to pull together a minimum of ingredients to make tasty vegan meals.

Green Bean Curry

Serves 4

Ingredients:

• 2 tablespoons Thai red curry paste
• 6 cups vegetable broth
• 1 pound green beans, trimmed, halved
• 1 red bell pepper, seeded, diced

Directions:

1. In a saucepan, heat curry paste, stirring constantly for about 1 minute.
2. Add broth and beans and bring to a rapid boil. Cook for 15 to 20 minutes, adding the bell pepper half-way through the cooking time.
3. Cook until the beans are well done and have absorbed the flavor of the curry broth.
4. Serve over rice.

More delish vegan side dish recipes!