Green Beans with Curry Butter Recipe
You’ll love how easy it is to make this exotic dish: you just shape curried butter into a log and chill it, then slice it into pretty rounds to spice up simple steamed green beans or any other vegetable. You can also use it on rice, whole grains, potatoes–the possibilities are endless!
The secret is in the spices. Add some shallots and lemon, and you have one zesty butter. Pretty enough for parties, easy enough for every day.
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander seeds
2 teaspoons curry powder
1 stick (1/2 cup) butter, softened
1 teaspoon lemon juice
2 tablespoons minced shallots
salt and freshly-ground black pepper to taste
1 pound green beans, tough stems removed
1. Combine cumin, coriander, and curry powder in a dry skillet over medium heat. Toast the spices, stirring constantly, until they release their fragrance. Allow to cool.
2. In a medium bowl, combine butter, cooled spices, lemon juice, and shallots, stirring until well mixed. Add salt and pepper and combine thoroughly.
3. Spoon the butter onto a large piece of plastic wrap. Use wrap to help shape butter into a 4” log, twisting ends, and then chill for at least half an hour (you can place it in the freezer if you’re in a rush).
4. Steam green beans until crisp-tender and still bright green, around 4 minutes.
5. Slice half the butter log into 4 rounds, placing one on top of each serving of green beans. Remaining butter may be frozen for use on other things.
Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).