Keralan runner bean curry

Name: Keralan runner bean curry
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 onion finely chopped; 1–2 green chillies finely chopped; 3cm piece ginger grated; 2 cloves garlic crushed; oil; 1 tsp turmeric; 2 tsp ground cumin; 3 tsp ground coriander; 2 tsp mustard seeds; ¼ fresh whole coconut grated; 400ml tin coconut milk; 400g runner beans stringed and sliced; a handful curry leaves; to serve rice; to serve poppadoms

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 40 mins

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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.

Vegan

Vegetarian

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Alternatives

Complete the dish

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

Nutrition

1 onion

finely chopped
1–2 green chillies

finely chopped
3cm piece ginger

grated
2 cloves garlic

crushed
oil
1 tsp turmeric
2 tsp ground cumin
3 tsp ground coriander
2 tsp mustard seeds
¼ fresh whole coconut

grated
400ml tin coconut milk
400g runner beans

stringed and sliced
a handful curry leaves
to serve rice
to serve poppadoms

Nutrition: per serving

kcal398
fat38.5g
carbs10.7g
fibre8.7g
protein5.6g
salt0.3g

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.

Check out more vegetarian curry recipes...

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