Keralan Curry Recipe with Runner Beans

Keralan runner bean curry

  • serves 4
  • Easy

New idea for a vegetarian curry using runner beans. These often-overlooked veg make a tasty, spicy dish and work well with Indian spices and coconut milk.


Make this runner bean curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • 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


  • 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.

  • 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.

Check out more vegetarian curry recipes...

Shahi Paneer Recipe

Nutritional Information

  • Kcals 398
  • Fat 38.5g
  • Carbs 10.7g
  • Fibre 8.7g
  • Protein 5.6g
  • Salt 0.3g