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Keralan runner bean curry

Name: Keralan runner bean curry
Total time: 40 min
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

40 minutes
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.

Published: December 19, 2014 at 2:32 pm

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.

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

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.