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Runner bean and shallot curry with raita
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Swapping traditional dried pulses for fresh green beans gives this south Indian-style curry a seasonal twist.
Serves: 4
½ tbsp vegetable oil
2 tsp black mustard seeds
10 curry leaves (fresh or dried)
5 echalion shallots, 4 sliced, 1 finely chopped
1 green Thai chilli, sliced
4 garlic cloves, crushed
10g fresh root ginger, finely chopped
2 x 280g packs runner beans, cut into 3cm lengths
1 tsp ground turmeric
4 tbsp reduced fat coconut milk
½ cucumber, finely chopped
½ x 28g pack coriander, leaves chopped
50g natural yogurt
300g basmati rice, cooked, to serve
1. Heat the vegetable oil in a wide pan with a lid. When hot, add the mustard seeds and curry leaves; cook over a medium heat for 1-2 minutes until they start to pop and sizzle. Add the sliced shallots along with a pinch of salt, the sliced chilli and ¾ of both the garlic and ginger; cook over a low-medium heat for 12-15 minutes until soft and golden.
2. Stir in the beans; cook for 2 minutes, then add 6 tbsp water and cover with a lid. Cook for 6-8 minutes until the beans have just lost their crunch. Remove the lid, stir in the turmeric and cook for 1 minute more over a medium-high heat. Stir in the coconut milk and season.
3. Meanwhile, stir the cucumber, chopped shallot and 2 /3 of the coriander into the yogurt with the remaining garlic and ginger; season. Serve the curry on top of the cooked rice, sprinkling over the remaining coriander, with the raita alongside.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
1,540kJ 365kcals |
---|---|
Fat | 5g |
Saturated Fat | 1.5g |
Carbohydrate | 66g |
Sugars | 7.1g |
Protein | 11g |
Salt | 0.4g |
Fibre | 5.8g |
This recipe was first published in Thu Jun 27 14:24:47 BST 2019.
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