For most of us, the warmer months are something we await eagerly. As soon as the central heating of the nation is turned up, we dust off our beach towels, ditch the scarves and plan holidays, picnics, barbeques and the like.
But for those in some parts of Australia the anticipation of Spring and Summer is not so positive. The Australian heat brings with it a natural disaster that is devastating and uncontrollable. Every year like clockwork, fires rage through the Australian countryside, fueled by the dry vegetation that is typical of a nation that is in drought more often than it is not. The fires originate when they are lit either by accident or by pranksters who surely have no concept of the level of devastation they cause with the act.
Families evacuate on advice of the authorities, scooping up pets, food supplies and valuables. Inevitably hundreds of homes are lost and with them, all that their previous inhabitants owned and loved. So far in my state of NSW, the lives of two people as well as countless animals, including pets and wildlife, have succumbed.
For me, the bushfires are something that we hear about daily as hour by hour, more and more homes are engulfed despite the courageous efforts of the Rural Fire Service. Whilst close to home, we must be deeply grateful that we are not the ones who stand to lose everything to something that is beyond our control. And in our gratitude, we should try to provide whatever support we can to help the families get through yet another season of destruction.
On a slightly brighter and simpler note, here is a simple green beans dish that is the perfect combination of low effort and high yield, a welcome thing in the heat. Freshness of the beans is paramount and it also helps if the tomatoes are a little over-ripe. For the most part, you can chop everything up and throw it in a pan after tempering the spices, then cover and forget about it for a good twenty minutes or so. Serve with your favourite Indian flat bread, in a wrap or as a side for meat dishes.
Simple Green Beans Curry
Serves 3-4 as a side dish
500g fresh green beans, topped and tailed
2 over-ripe tomatoes, diced small
1 medium white or brown onion, finely chopped
2 tsp cooking oil
1 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4-1/2 tsp chilli powder, according to taste
2cm ginger, finely grated
Small handful fresh coriander, roughly chopped
Chop or break the beans into roughly 4-5 cm lengths. In a large non-stick fry pan, heat the oil and temper the cumin seeds. Reduce to a low-moderate heat and add the spice powders and fry for about 2 minutes. Add the ginger and onions and saute until the onion is a little tender. Then, in go the tomatoes, 1 tsp salt and about 1/2 cup water. Cover and cook on a low-moderate heat for 7-10 minutes, until the tomatoes yield easily when pressed.
Throw in the beans, stir through and add another cup of water. Cover and cook until the beans are tender with some bite (about 20 minutes). At this point if the mixture is still quite watery, uncover and cook on low heat until most of the water has evaporated. When the mixture has almost completely reduced, taste and add more salt or chilli powder if desired, then stir through. Stop cooking when the water has evaporated such that the tomatoes and onions cling onto the beans.
Before serving, garnish with the fresh coriander.