Green Beans & Carrots In Coconut-Turmeric Curry

• 2 tablespoons Canola oil
• 8 cups 1 Onion (thinly sliced)
• 3 medium carrots, diced
• 1/2 teaspoon Salt
• 3 Garlic cloves, chopped
• 2 teaspoon Grated fresh ginger
• 1 tablespoon Curry powder
• 1/2 tablespoon tumeric
• 1/4 teaspoon Cayenne (optional)
• 1/8 tablespoon Cinnamon
• 450 grams Green beans, trimmed
• 14 ounces Coconut milk
• 1/4 cup Fresh lime juice
• 1 Fresh cilantro, chopped

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

canola oil, onion, carrots, salt, garlic, fresh ginger, curry, tumeric, cayenne, cinnamon, green beans, coconut milk, lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/green-beans-carrots-in-coconut-turmeric-curry-59b84b44d18aa146dbedf35c (may not work)