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sajour.jpg

This is how you make it:

  • 300 grams green beans, ends cut off
  • 1 tablespoon Johannes bread flour
  • 2 small onions, one in pieces and one finely chopped
  • 1 fresh raw garlic clove, finely chopped
  • 1 tablespoon greensweet Extra Sweet
  • 2 tablespoons curry masala
  • two tablespoons coriander
  • 2 tablespoon turmeric
  • a pinch of celtic sea salt
  • a pinch of black pepper
  • 2 tablespoons cumin powder
  • hot water

This is how you make it:

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

In a non-stick frying pan, fry the chopped onion and garlic over medium heat until translucent. Stir the locust bean gum with a little warm water. Add the rest of the ingredients and deglaze with water. Keep moving the beans well. Deglaze again with water and lower the heat. Put the lid on the pan and let it simmer for 15 minutes, stirring regularly and adding water if necessary.

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

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

 

Source/photo: Monique van der Vloed