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Tomato & green bean curry with flatbreads
This fragrant, comforting curry is inspired by Sri Lankan flavours. Splashing in a little water will stop the spices burning, and help to create a delicious sauce.
Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
½ tbsp Essential Vegetable Oil
1 Essential Onion, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp curry powder
½ tsp ground turmeric
15 curry leaves, or 1 tsp dried
1 tbsp yellow mustard seeds
300g Essential Cherry Tomatoes
40ml Essential Coconut Cream
300g Essential Round Beans, trimmed and cut into thirds
Heat the oil in a large heavybased saucepan and fry the
onion for 10 minutes until soft
and translucent – you may
need to pour in a little water
if it starts to catch.
Add the garlic, curry
powder and turmeric and
fry for a further 2-3 minutes,
splashing in a little more water
if needed. Add the curry
leaves and mustard seeds until
the seeds start to pop.
Tip in the tomatoes and
cook, covered, over a low
heat for 4-5 minutes until
they start to break down,
then add the coconut cream
and 4 tbsp water. Add the
green beans, then season.
Cover with a lid and cook
over a low heat for a further
8-10 minutes, until the
beans are tender. Heat the
flatbreads or wraps according
to pack instructions and serve
alongside the curry.
Cook’s tip
For added protein, stir a can of drained, Essential Lentils through the curry and allow to thoroughly heat through before serving.
