Keralan Runner Bean Curry

 Beancurry 479

 

1. Place the onion, chillies, ginger and garlic in a blender with a little water and blend to form your curry paste.

2. Heat the oil in a frying pan or wok. Once hot, add your spices and stir until the mustard seeds begin to pop. Now add your curry paste and fry for 5 minutes until the paste has thickened and become fragrant.

3. Add the grated coconut and milk before seasoning and simmering until the sauce thickens. Now is the time to add your runner beans, cover and cook for 5-8 minutes until tender.

4. Heat some more oil in a small pan, add the curry leaves and season with black pepper. Fry until sizzling then pour over the curry.

5. Serve the curry up with rice and poppadoms. Enjoy!  

What you'll need

Onion (1, finely choppped)
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)
Coconut (fresh, whole & grated)
Coconut milk (400ml tin)
Runner beans (400g, stringed & sliced)
Curry leaves (1 handful)
Salt & Pepper (to taste)
Rice & Poppadoms to serve

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