Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Sri Lankan runner bean curry
Serves 4
Easy
Prep:
Cook:
This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours
Skip to ingredients
- 1 small onionroughly chopped
- ¼ tsp turmeric
- large piece gingerpeeled 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 beanstringed and sliced
- juice 1 lime
- 1 tsp garam masala
- handful fresh coriander
- rice and rotisto serve (optional)
Nutrition: per serving
- kcal267
- fat25g
- saturates16g
- carbs9g
- sugars4g
- fibre4g
- protein4g
- salt0.2g
Method
step 1
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.
step 2
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.
