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Sri Lankan runner bean curry

Ingredients

  1. Step 1 1 small onion , roughly chopped
  2. Step 2 ¼ tsp turmeric
  3. Step 3 large piece ginger , peeled and roughly chopped
  4. Step 4 4 garlic cloves
  5. Step 5 2 tbsp vegetable oil
  6. Step 6 2 tsp black mustard seed
  7. Step 7 5 fresh curry leaves
  8. Step 8 1 tbsp mild curry powder
  9. Step 9 400g can coconut milk
  10. Step 10 4 cloves
  11. Step 11 1 cinnamon stick
  12. Step 12 1 whole dried red chilli
  13. Step 13 300g runner bean , stringed and sliced
  14. Step 14 juice 1 lime
  15. Step 15 1 tsp garam masala
  16. Step 16 handful fresh coriander
  17. Step 17 rice and rotis , to serve (optional)
Sri Lankan runner bean curry
Calories: 267 Carbohydrate: 9 g Protein: 4 g Fat: 25 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 4

TAGS

Main course Asian 1 of 5-a-day Barney Desmazery Curry Easy Vegan Vegetarian

Directions

  1. Step 1 In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
  2. Step 2 Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.