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    Runner bean and shallot curry with raita

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    Runner bean and shallot curry with raita

    Swapping traditional dried pulses for fresh green beans gives this south Indian-style curry a seasonal twist. 

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    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.

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


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