Save to your scrapbook
Keralan green bean curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp vegetable oil
280g pack Waitrose stringless helda beans, thinly sliced
350g pack Waitrose diced butternut & sweet potato
175g jar Cooks’ Ingredients Keralan curry paste
28g pack coriander, stems finely chopped
400ml can coconut milk, 1 tbsp reserved
300g pack Waitrose 1 red choice tomatoes, chopped
1. Heat 1 tsp vegetable oil in a wide sauté pan. Add the beans and season. Fry for 5 minutes until vibrant green, but still crisp. Set aside on a plate. Turn the heat down to medium.
2. Add 2 tsp vegetable oil and the pack of diced butternut and sweet potato, and cook for 5 minutes, stirring often. Add the curry paste and coriander stems, and sizzle for 2 minutes until aromatic. Follow with the beans, coconut milk, 200ml water and half the tomatoes. Cover and simmer for 5-7 minutes, until the sweet potatoes, butternut and beans are just tender.
3. Roughly chop the coriander leaves and fold into the remaining tomatoes, then season. Drizzle the curry with the reserved coconut milk, and serve with the coriander and tomato relish, basmati rice and poppadoms.
Typical values per serving:
This recipe was first published in June 2018.