SRI LANKAN RUNNER BEAN CURRY

Sri Lankan runner bean curry image

This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 17

Ingredients

1 small onion , roughly chopped
¼ tsp turmeric
large piece ginger , peeled and roughly chopped
4 garlic cloves
2 tbsp vegetable oil
2 tsp black mustard seed
5 fresh curry leaves
1 tbsp mild curry powder
400g can coconut milk
4 cloves
1 cinnamon stick
1 whole dried red chilli
300g runner bean , stringed and sliced
juice 1 lime
1 tsp garam masala
handful fresh coriander
rice and rotis , to serve (optional)

Steps:

In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.

Nutrition Facts : Calories 267 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium