Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the curry powder, grind all of the ingredients with a pestle and mortar or spice grinder. This will make more than you’ll need but will keep in an airtight jar for a month.
For the coconut sambol, put 1/2 the garlic, onion, ginger and turmeric, plus all of the black pepper, green chilli and grated coconut, into a food processor and whizz until fine.
Heat the vegetable oil in a frying pan, add the mustard seeds and fry until they start to pop, then add the remaining onion, garlic and ginger, and the curry leaves, and stir.
Add 2 tbsp of the curry powder and the pandan leaf, if using. Stir in the beans, season and cook for 3-4 minutes or until just cooked.
Stir through the sambol, chilli flakes and lime juice, and serve.