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  • Prep-time: / Ready In:
  • Makes 6 cups

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.

curried blistered green beans


  • 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


  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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Mary B1 year 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!

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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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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