Keralan runner bean curry

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.



  • 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.

Nutritional Information

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