The French Beans and Asparagus Curry Recipe is easy and delicious and makes a great side dish with rasam rice, dal rice, or white rice.
Introducing new vegetables to toddlers can be a challenge. I usually introduce new vegetables to V by mixing them up with other veggies and offering them in different ways- roasted, steamed, with different seasonings and spices. If it doesn’t work out, I sneak them in curries, pasta sauce, or parathas.
Ingredients
- French beans taste absolutely great and tasty compare to any other beans. If these are available in your local Indian or Asian market, do try them. Or else you can make with regular green beans.
- This recipe calls for a whole bunch of Asparagus, they are rich in Vitamins and minerals, antiodxidants and acts as a prebiotic, promoting a healthy balance of good gut bacteria.
- Onions are not included in the recipe, you can add them if you want to make the curry little more moist or to increase the quanitity.
How to Meal Prep for the Recipe
I usually wash and cut the veggies over the weekend to save time during the weedays. Here is now I do it-
- Wash the beans and asparagus. I add a little white vinegar to the water and let them rest for 5-10 mins. Then rinse them off with water.
- I use the Mueller vegetable chopper to cut the beans and asparagus into small pieces. Chopper makes it quick and you get evenly chopped veggies.
- I store them in reussable bags or airtight glass container and store it in fridge upto 3 days.
How I offer the curry to my Toddler
I offer the curry as a side with Rasam rice to V or give it with yogurt rice!
French Beans and Asparagus Curry Recipe
French Beans and Asparagus Curry
The French Beans and Asparagus Curry is easy, healthy, and delicious and makes a great side with rasam, dal, and everyday meals.
Equipment
- Vegetable Chopper
- Re-usable Food storage bags
Ingredients
- 1 pound French beans
- 1 bunch asparagus
- 5-6 cloves garlic
- 3 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp chana dal
- 2 dried red chili peppers
- 1/4 tsp turmeric
- 1 string curry leaves
- 1/2-1 tsp chili powder
- salt to taste
Instructions
Prep
- Wash the beans and asparagus. I add a little white vinegar to the water and let them rest for 5-10 mins. Then rinse them off with water.
- I use a chopper to cut the beans and asparagus into small pieces. Chopper makes it quick and efficient. I chop them as a part of my weekend meal prep and store them in the fridge.
Cooking
- Heat oil in a pan, add garlic, and saute for a few seconds; add mustard seeds, chana dal, dried red chili, and turmeric. Saute them until golden.
- Then add curry leaves and saute until the leaves are crisp
- Add the French beans and asparagus and cook until soft on medium flame. Keep stirring in between to avoid burning.
- Add chili powder and mix well. Cook for a couple of minutes and turn off the stove
- Enjoy the curry with rasam rice or dal rice, or eat it with white rice.
Tried this recipe?Let us know how it was!
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