Egyptian
Vegan
Gluten freeFasolia khadra (green bean stew)
فاصوليا خضرا (fasolia khadra): green beans stewed soft in tomato sauce with onion and garlic
Fasolia khadra is the Thursday stew in many Alexandrian homes, cooked in the morning and left to sit until lunch so the beans drink up the tomato. Egyptians like their green beans properly soft, not crisp, with a sauce that's sweet from slow-cooked onion and sharp from garlic; this vegan version adds a pinch of cinnamon for depth. Serve it over roz bel shaareya with pickles and bread. People often cook it on high heat to save time, and the sauce turns thin and sharp; a low simmer gives it body. Chef's tip: cut the beans on a slant into 3 cm pieces; they hold more sauce.
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 170 kcal
Ingredients
- 3 tbsp sunflower oil
- 1 onionfinely chopped
- 4 garliccloves, chopped
- 1 ⅓ lb green beanstopped, tailed and cut into 3 cm pieces
- 2 tbsp tomato paste
- 4 ripe tomatoesgrated, skins discarded
- 1 ¾ cups water
- ¼ tsp ground cinnamon
- 1 tsp salt
- ¼ tsp black pepper
- ⅓ oz fresh coriander (optional)chopped, to serve
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Warm 3 tbsp sunflower oil in a heavy pan over a medium heat and fry 1 onion until soft and golden at the edges.
8 minStep 2: Add 4 garlic and stir for a minute without letting it brown.
1 minStep 3: Add 1 ⅓ lb green beans and toss in the oil for 3 minutes until they turn bright green.
3 minStep 4: Stir in 2 tbsp tomato paste and cook for a minute, then add 4 ripe tomatoes, 1 ¾ cups water, ¼ tsp ground cinnamon, 1 tsp salt and ¼ tsp black pepper.
2 minStep 5: Cover and simmer over a low heat, stirring now and then, until the beans are soft enough to crush against the side of the pan and the sauce has thickened. Add a splash of water if it catches.
30 minStep 6: Taste for salt, scatter over ⅓ oz fresh coriander and serve with rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fasolia khadra (green bean stew) take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Indian
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian