For a robust curry, it’s important to build the flavors at every step of the process. Be sure to toast the spices in this case cumin, coriander, turmeric, poppy, and mustard seeds and cook the tomatoes until thickened. This will give the dish its signature deep and aromatic flavor. Curry leaves look very similar to bay leaves but have a more herbal fragrance. Like bay, they add a little je ne sais quoi that make soups and stews just that much better. Look for them in specialty markets or online.
Ingredients
- 1 cup basmati rice
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon toasted poppy seeds
- 1 teaspoon turmeric
- 1 teaspoon yellow mustard seeds
- 3 large red tomatoes (about 1½ pounds), chopped
- 2 small curry leaves
- ¾ pound long beans, stem end trimmed and cut into 2-inch pieces
- Fresh cilantro leaves and tender stems and plain yogurt, for serving
- 4 pieces naan, toasted
How to Make It
- Cook the rice according to the directions on the package.
- Toast the cumin and coriander seeds in a small sauté pan over low heat until fragrant, 1 to 2 minutes. Finely grind in a spice grinder.
- Heat a medium saucepan over medium heat for 30 seconds. Add the oil and heat for 10 seconds. Add the onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 12 to 14 minutes. Add the ground cumin and coriander, poppy seeds, turmeric, and mustard seeds. Cook, stirring, for 30 seconds.
- Add the tomatoes and curry leaves. Season with salt and pepper. Increase the heat to medium high and cook, stirring occasionally, until the tomatoes are broken down and starting to thicken, 12 to 14 minutes. Add the beans. Season with salt and pepper. Cover and cook, stirring occasionally, until the beans are tender, 6 to 8 minutes. Discard the curry leaves.
- Serve the curry over the rice, top with the cilantro, yogurt, and the naan alongside
