Save to your scrapbook
Runner bean and shallot curry with raita
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Swapping traditional dried pulses for fresh green beans gives this south Indian-style curry a seasonal twist.
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:
This recipe was first published in June 2019.