Green Beans Curry

Green beans grace our supermarket shelves all year round but seem to be given very little attention when it comes to cooking. They’re often served as a boring, steamed accompaniment to something more exciting. This dish turns that on its head and makes the beans the star, imparting beautiful, aromatic flavours and showcasing their natural vibrancy.

Time to create: 20 minutes

Ingredients

  • Green beans - 200g 

  • Oil - 1 tbsp

  • Black mustard seeds - ¼ tsp

  • Fennel seeds - ¼ tsp

  • Dried red chilli - 2

  • Curry leaves - 15

  • Garlic cloves - 6 

  • Rampe/pandan leaves - 3 x 1 inch pieces

  • Brown onion - 1 (diced)

  • Turmeric - ¼ tsp

  • Coconut milk - 100ml

  • Lime - ½ 

  • Black pepper

Method

  1. Prepare the green beans by slicing them in half on an angle.

  2. Add the oil to a medium sauté pan over a medium-high heat. Once hot, add the black mustard seeds and fennel seeds. Once they start to spit, add the dried red chillies, 10 curry leaves, garlic and rampe leaves. Mix well. Add the onion and mix again, then cook for a couple of minutes.

  3. Add the green beans, turmeric and a sprinkle of salt. Stir, then pop a lid on and cook for a few minutes.

  4. Add the coconut milk and a splash of water. Mix again and cook over a high heat until the beans are cooked through.

  5. Turn off the heat. Tear the remaining curry leaves in half and add to the curry along with a few cracks of black pepper and the juice of half a lime.

Return to meal plan