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    Keralan green bean curry

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    Keralan green bean curry

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    1 tbsp vegetable oil
    280g pack Waitrose stringless helda beans, thinly sliced
    350g pack Waitrose diced butternut & sweet potato
    175g jar Cooks’ Ingredients Keralan curry paste
    28g pack coriander, stems finely chopped
    400ml can coconut milk, 1 tbsp reserved
    300g pack Waitrose 1 red choice tomatoes, chopped



    1. Heat 1 tsp vegetable oil in a wide sauté pan. Add the beans and season. Fry for 5 minutes until vibrant green, but still crisp. Set aside on a plate. Turn the heat down to medium.

    2. Add 2 tsp vegetable oil and the pack of diced butternut and sweet potato, and cook for 5 minutes, stirring often. Add the curry paste and coriander stems, and sizzle for 2 minutes until aromatic. Follow with the beans, coconut milk, 200ml water and half the tomatoes. Cover and simmer for 5-7 minutes, until the sweet potatoes, butternut and beans are just tender.

    3. Roughly chop the coriander leaves and fold into the remaining tomatoes, then season. Drizzle the curry with the reserved coconut milk, and serve with the coriander and tomato relish, basmati rice and poppadoms.


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