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This is how you make it:

  • 300 grams of green beans, cutting away ends
  • 1 tablespoon of Johannes bread gum
  • 2 small onions, one in pieces and one finely chopped
  • 1 fresh raw garlic clove, finely chopped
  • 1 tablespoon greensweet-stevia Extra Sweet
  • 2 tablespoons of curry Masala
  • two tablespoons coriander
  • 2 tablespoon of turmeric
  • a pinch of Celtic sea salt
  • a pinch of black pepper
  • 2 tablespoons of cumin powder
  • hot water

This is how you make it:

Grind the pieces of onion, herbs and spices into a paste in the food processor.

Fry the finely chopped onion and garlic in a frying pan with a non-stick coating. Stir in the locust bean gum with a little warm water. Add the rest of the ingredients and quench with water. Keep moving the beans well. Extinguish again with water and lower the heat. Put the lid on the pan and leave it for 15 minutes under regular stirring and if necessary add water, smother.

When the beans are al dente, remove the pan from the heat.

Divide the sajur over two plates. Tasty with cooked Quinoa, brown rice, oats or millet!


Source / photo: Monique van der Vloed