Keralan runner bean curry
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.
- 1 onionfinely chopped
- 1–2 green chilliesfinely chopped
- 3cm piece gingergrated
- 2 cloves garliccrushed
- oil
- 1 tsp turmeric
- 2 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp mustard seeds
- ¼ fresh whole coconutgrated
- 400ml tin coconut milk
- 400g runner beansstringed and sliced
- a handful curry leaves
- to serve rice
- to serve poppadoms
Nutrition: per serving
- kcal398
- fat38.5g
- carbs10.7g
- fibre8.7g
- protein5.6g
- salt0.3g
Method
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.
