Keralan runner bean curry
A great way to use the glut of runner beans, from a Meera Sodha recipe in Guardian Feast, August 2018. Don't be shy with the spices!
Serves 4
Vegetarian, vegan, dairy free, gluten free
Ingredients
Ingredients
1 onion, peeled & chopped
2 green chillies
1 inch ginger, peeled & chopped
2 garlic cloves, peeled
oil for frying
1 tsp turmeric
2 tsp cumin seeds
3 tsp coriander seeds, ground in a mortar
400ml coconut milk
50g desiccated coconut
400g potatoes, chopped
400g runner beans, destringed & diced
1 tbsp mustard seeds
1 handful curry leaves
1 lemon
handful fresh coriander, to serve
rice, to serve
Directions
Directions
- Put the onion, chilli, ginger and garlic in a blender with 2 tbsp water and blitz to a paste.
- Heat 1 tbsp oil in a large pan, and when it's hot add the onion mixture and cook for 10 mins on a medium heat. Add water if it sticks.
- Add the turmeric, cumin and coriander and cook for 2 mins.
- Add the coconut milk, desiccated coconut, and potatoes. Fill the coconut milk tin with water and add this too. Add a generous pinch of salt and simmer for 15-20 mins, until the potatoes are cooked.
- Add the runner beans and cook for 6 minutes.
- Meanwhile, heat 1 tbsp oil in a small frying pan, and add the mustard seeds, curry leaves and a good grind of black pepper. When the leaves are cooked and the mustard seeds begin to pop, remove from the heat and drain on kitchen paper.
- Once the runner beans are cooked, add salt and lemon juice to taste.
- Serve with rice and topped with fresh coriander and the fried leaves and seeds. I'm sure a bit of lime pickle would also be great, if you like it.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)