This is a curry made up of beef and some flat Italian green beans that I froze at the end of summer.  I had been feeling too unwell to go to the supermarket, so this had to be a pantry meal day.

You could use regular frozen green beans, or fresh, blanched green beans for this.Peas would also work well.

1-2 tablespoons cooking oil
1 pound beef cubes for stew
1 onion
4 cloves garlic
½ teaspoon cumin
1 teaspoon garam masala
2 ½ teaspoon madras curry powder
½ teaspoon coriander
½ teaspoon turmeric
8 cardamom pods
2 bay leaves
1 pound frozen beans
1 cup tomato puree
13½ ounce can coconut milk
½ teaspoon apple cider vinegar

Heat oil over high heat. Add onions, garlic, beef, 1/2 a teaspoon salt, and 1/2 teaspoon of each: madras curry powder, garam masala, turmeric, cumin, and coriander. Saute 3 minutes over high heat.

Cover and reduce heat to low, cooking for a further 5 minutes.

Add water to cover. Bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, for 45 minutes.

After 45 mins, frozen beans, 1 cup tomato puree, 2 teaspoons curry, 1/2 teaspoon garam masala, coconut milk, and 1/2 teaspoon apple cider vinegar

This was added to the Homestead Blog Hop