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Ingredients
- onion 1, finely chopped
- green chillies 1–2, finely chopped
- ginger 3cm piece, grated
- garlic 2 cloves, crushed
- oil
- turmeric 1 tsp
- ground cumin 2 tsp
- ground coriander 3 tsp
- mustard seeds 2 tsp
- fresh whole coconut ¼, grated
- coconut milk 400ml tin
- runner beans 400g, stringed and sliced
- curry leaves a handful
- rice to serve
- poppadoms to serve
Method
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Step 1
Put the onion, chilli, ginger and garlic in a blender with a little water and whizz to a paste. Put some oil in a deep frying pan and, when it’s hot, add the spices and stir until the mustard seeds pop. Quickly add the onion paste and fry for 5 minutes until you have a thick, fragrant paste. Add the grated coconut and coconut milk, season and cook everything at a simmer until the sauce thickens.
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Step 2
Add the runner beans, cover and cook for 5–8 minutes, or until they are tender. Heat a little more oil in a small pan, add the curry leaves and a good grinding of black pepper. Fry until they sizzle, then pour them over the curry. Serve with rice and poppadoms.
Nutritional Information
- Kcals 398
- Fat 38.5g
- Carbs 10.7g
- Fibre 8.7g
- Protein 5.6g
- Salt 0.3g
