Ingredients:
1 large onion, cut lengthwise into ¼-inch wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon mustard seeds
¼ teaspoon cayenne pepper
½ cup coarsely chopped roasted cashews
1 pound green beans, stems trimmed
½ cup water
Directions:
1. Cook onion with salt to taste in a 3 tablespoons olive oil in a 10-inch heavy skillet over medium heat, stirring occasionally, unto deep golden brown and some wedges are crisp, 15-20 minutes. Meanwhile, stir together spices in a small bowl.
2. Add cashews to onion and cook, stirring occasionally, until nuts are one shade darker, about 3 minutes. Stir in half the spice mix, and cook, stirring, until fragrant, about 30 seconds. Remove from heat.
3. Heat the remaining 3 tablespoons oil in a heavy pot over moderately high heat until hot, but not smoky, then cook the remaining spice mix, stirring until fragrant, about 30 seconds. Immediately stir in all the green beans and water and cook, covered, stirring occasionally, until the beans are tender-crisp, about 5 minutes. Check to make sure there is just enough water to cook the beans, and that most of it evaporates. Season with salt and freshly ground pepper.
4. Serve green beans mixed with the onion–cashew mixture.
Serves 4-6