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  • Prep-time: / Ready In:
  • Makes 6 cups
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A little curry in the glaze adds big flavor to this green bean dish. It’s a perfect duo with orange-studded rice. To save prep time, use packaged julienned carrots and riced cauliflower from the produce department in your supermarket. Look for frozen cooked brown rice in the freezer section of your supermarket. Prepare according to package directions.

By Shelli McConnell,

Ingredients

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon natural peanut butter
  • 1 tablespoon reduced-sodium tamari
  • 2 teaspoons red curry paste
  • Freshly ground black pepper, to taste
  • 1 pound thin green beans, ends trimmed
  • 1 cup frozen shelled edamame
  • 1 cup julienned carrots (see tip, above)
  • 3 cloves garlic, minced
  • 2 cups hot cooked riced cauliflower (see tip, above)
  • 2 cups hot cooked brown rice
  • 1 teaspoon orange zest
  • 1 orange, cut into eight wedges
  • Optional toppings: slivered green onions and/or chopped unsalted dry-roasted peanuts

Instructions

  1. For glaze, in a bowl stir together the first five ingredients (through pepper) and 2 Tbsp. water.
  2. In an extra-large skillet or wok cook and stir beans over medium-high about 8 minutes or until beans are blistered and deep brown in spots, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in edamame, carrots, and garlic; cook and stir 1 to 2 minutes more or until heated through. Add glaze; toss to coat.
  3. Meanwhile, in a medium bowl combine riced cauliflower, brown rice, and orange zest. Serve bean mixture over rice mixture with orange wedges. If desired, top with green onions and/or peanuts.
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6 Comments

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Bodhitara3 months ago
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This is an unusual, super tasty, easy to cook dish. But it really needs double the glaze/sauce as other comments reflect. Kaffir lime leaves are a tasty addition. I made this for a friend who is a professional chef and he loved it.

Sheri6 months ago
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Loved this and used it as a side. Rice on the bottom, veggies on the top, topped with a piece of grilled Steelhead trout (for those in my family who need a protein like this) drizzled glaze over the top, YUM! I made 50% more glaze to be sure to have enough to drizzle. It’s another keeper. Thank you!

Heather7 months ago
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This was delicious! I had yellow curry paste so I used that. Corn & green peas for edamame. And the first batch of green beans fresh from the garden!

Veronica7 months ago
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Super delicious meal! I also subbed almond butter for peanut butter and added a touch of agave. I also added some orange pepper (the spice blend from Badia) and thought it was really good!

Mary B2 years ago
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Really good and unique flavor! I’m a real sauce lover so I’d recommend doubling the sauce. I subbed Sunflower Seed Butter for Peanut Butter because of allergies and it was great. I didn’t have cauliflower so I just did full rice. Thanks for the recipe!

Heather7 months ago
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Thanks for the tip about doubling the sauce!

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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