Weeknight Green Bean Curry

• 3 cloves garlic, minced
• 2 teaspoons minced ginger (I use the Ginger People Minced Ginger in a jar!)
• 1 28 oz. can whole, peeled tomatoes (I used 1 quart of Romas I canned this summer)
• 1 pound frozen cut green beans
• 2 tablespoons hot curry powder
• 1 tablespoon olive oil, coconut oil or ghee
• 1 15 oz. can garbanzo beans
• 1 teaspoon whole cumin seeds
• salt to taste

1. Heat up a dutch oven or other large pan over medium heat and add your choice of oil. Add cumin seeds and heat until fragrant.
2. Add onions and cook until soft and slightly translucent, then add garlic and ginger. Cook for a minute or two, then add the curry powder and coat the onions with it. Cook a few minutes until the curry powder is fragrant.
3. Pour in the frozen green beans and stir to combine with the curry and onion mixture. Once the green beans have mostly thawed, add in the tomatoes, garbanzo beans and salt to taste. Cover and let simmer for 10-15 minutes until the green beans are soft.
4. Serve by itself in a bowl, or over a grain of your choice.

garlic, ginger, tomatoes, green beans, curry, olive oil, garbanzo beans, cumin seeds, salt

Taken from food52.com/recipes/26105-weeknight-green-bean-curry (may not work)