Saturday, 12 October 2013

Sri Lankan Bean Curry

I have been given a lot of runner beans this autumn, both from my Mum and a colleague at work and I have been desperately trying to find exciting things to do with them that isn't just another side vegetable. I came across this Sri Lankan Bean Curry in Good Food Magazine and it was perfect. The recipe was really tasty with just the right level of spice for me. I will definitely make it again when I have loads next year.

Sri Lankan Bean Curry (from Good Food Magazine July 2013)
(Serves 4)

1 small onion, roughly chopped
¼ tsp turmeric
large piece ginger, peeled and roughly chopped
4 garlic cloves
2 tbsp oil
pinch of salt
2 tsp black mustard seeds
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 beans, stringed and sliced
juice 1 lime
1 tsp garam masala
handful fresh coriander
Put the onion, turmeric, ginger, garlic, salt and 1 tbsp of the oil into a blender and blitz until combined. Heat the remaining oil in a frying pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.

Stir in 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 and add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice.

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