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Green bean, tomato & coconut curry
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Serves: 4 as a side
2 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
10-12 dried curry leaves
1 tsp sea salt flakes
2 small onions, finely diced
2 tbsp Bart Garlic Paste
1 medium green chilli, sliced
1 tsp ground turmeric
120g baby plum tomatoes, quartered
450g pack fine green beans, trimmed, washed and cut into thirds
3 tbsp coconut cream
1 lime, juice of 1/2, plus wedges to serve
1. Heat the coconut oil in a large lidded saucepan over a medium heat. Fry the cumin seeds, mustard seeds and curry leaves for around 30 seconds, until you hear the seeds pop. Add 1 tsp sea salt flakes and onions, then sauté for 10 minutes, or until soft and browned.
2. Add the garlic paste, most of the chilli, the turmeric, tomatoes and green beans. Stir thoroughly, cover and cook over a low heat for 5 minutes, stirring occasionally.
3. Mix in the coconut cream, replace the lid and cook for a further 5 minutes until the beans are as soft and tender as liked.
4. Remove from the heat, then stir through the lime juice before serving scattered with the remaining chilli and lime wedges. Delicious with rice or naan, if liked.
Typical values per serving:
This recipe was first published in January 2021.