Curry Spiced Carrots and Green Beans Recipe

Curry Spiced Carrots and Green Beans

A vibrant, spiced fermented vegetable medley combining carrots and green beans with warming curry aromatics. The combination of textures and flavors makes this an exceptional side dish.

Yield: Approximately 4 cups (1 quart) | Prep time: 20 minutes | Fermentation: 7–14 days

Ingredients

• 1 pound fresh carrots, cut into sticks
• 1 pound fresh green beans, trimmed
• 4 garlic cloves, sliced
• 1 tablespoon curry powder
• 1 tablespoon yellow mustard seeds
• 1 teaspoon turmeric
• ½ teaspoon red pepper flakes
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Make brine: Dissolve salt in filtered water.

2. Prepare vegetables: Cut carrots into sticks; trim green beans and cut in half if very long.

3. Layer jar: Add garlic, curry powder, mustard seeds, turmeric, and red pepper flakes to the bottom.

4. Pack vegetables: Arrange carrots and green beans in the jar, alternating for visual appeal.

5. Add brine: Pour brine to cover completely. Weight down vegetables.

6. Ferment: Cover loosely and ferment for 7–14 days at room temperature (65°F–75°F / 18°C–24°C).

7. Store: Transfer to refrigerator when fermentation is complete.

Storage

Refrigerate for up to 2 months.

Notes

The curry spices continue to develop and infuse throughout cold storage.