Sadly, I didn't take a photo but I want to save this one.
First I put some chopped garlic in about a tbs of olive oil and let it cook for a few minutes, just short of getting brown. Then I drained a can of green beans, saving the liquid, and added that to the oily garlic. I looked in the fridge and found some leftover kernels of corn and put in about half a cup. I drained and rinsed a can of pinto beans and tossed that in too. I let those sit over a med heat, stirring occasionally, just to put a little brown on the vegetables.
I added 2 tbs of peanut butter, a couple squirts of Sriracha and a heaping tsp of curry powder. Then I used the green bean juice like it was veg broth (because it is) stirred it all up and let it reduce down to a thick, pasty curry.
Yum.
1 tbs olive oil
1 clove garlic, chopped
1 can green beans drained, liquid reserved
1/2 cup corn kernels
1 can pinto beans, drained and rinsed
Heat the olive oil over medium heat in a sauce pan. Add garlic and stir. Just before the garlic starts to brown raise the heat a little and add green beans, corn and beans. Stir occasionally. When the veg begins to brown a little, add:
2 tbs peanut butter
Sriracha to taste (about 2 tsp)
Heaping tsp curry powder
Reserved green bean liquid
Stir until peanut butter is disolved. Reduce heat and simmer until reduced.
Serve with rice or noodles or bread or just eat it by itself.