Indian Style Creamy Green Curry

Step 1: Prepare Onion-Ginger-Garlic Paste

Add garlic cloves, chopped ginger, chopped onion, and 1/4 cup of water to a blender jar. Blend until a smooth paste is formed.

Step 2: Sauté Cumin Seeds and Onion Paste

Heat 2 tablespoons of oil in a pan over medium-high heat. Once hot, lower the heat to low and add 1 teaspoon of cumin seeds. Let them sizzle and dance for a few seconds until fragrant, ensuring they don't turn black. Add the blended onion-ginger-garlic paste to the pan and stir on medium-low heat.

Step 3: Add Spices and Thicken

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander to the pan. Stir continuously on medium heat until the mixture becomes thick and pasty, indicating the spices are cooked.

Step 4: Add Bell Peppers and White Beans

Add the chopped red and green bell peppers to the pan and stir. Next, add the rinsed and drained can of cooked white beans and mix well to combine with the spice mixture.

Step 5: Add Snap Peas, Coconut Milk, and Water

Add 1 cup of snap peas to the pan and stir. Pour in 1 cup of coconut milk (reserving 1/3 cup for later) and 1/2 cup of hot water. Add 1 teaspoon of salt. Give everything a good mix, cover the pan, and let it simmer on low heat for 5 minutes.

Step 6: Prepare Green Puree

While the curry simmers, add cilantro, spinach leaves, and sweet basil to the blender jar. Add the reserved 1/3 cup of coconut milk and 1/4 cup of water. Blend until a smooth green puree is formed.

Step 7: Combine Green Puree and Final Seasoning

After 5 minutes, lift the lid from the simmering curry. Add 1 cup of frozen green beans and stir. Pour the smooth green puree into the curry. Rinse the blender jar with a little water and add that to the curry as well. Stir everything together. Add 1/2 teaspoon of ground black pepper, 2 whole Fresno chilies, and 1 teaspoon of Garam Masala powder. Stir well. Taste and adjust seasoning; add more salt if needed.

Step 8: Add Tofu and Simmer

Add the cubed tofu pieces to the curry. Simmer the curry on medium-low heat, uncovered, for 5 more minutes to allow the flavors to meld and the tofu to absorb the sauce.

Step 9: Finish with Lemon/Lime Juice

Squeeze the juice of half a lemon or lime into the curry and stir gently. The creamy green curry is now ready to be served.

Step 10: Serve

Serve the Indian Style Creamy Green Curry hot with rice, roti, bread, or enjoy it as a meal by itself.

• Feel free to tailor the recipe to your liking by substituting ingredients.

• Use any vegetables of your choice.

• Rinse out all the blended goodness from the blender jar with a little water to ensure no flavor is wasted.

• Use chickpeas or any other beans instead of white beans.

• Add a green chili to the green puree for extra spice.

• Use paneer instead of tofu.

• If using fresh green beans, add them along with the bell peppers.