I’m a firm believer that curries taste best when cooked long and slow, and often taste best the next day once the flavours have had time to mingle. However, there is always an exception to the rule, and this is it.
For those who are growing their own beans, you may be over-run with a large glut and not sure how to use them all up. Otherwise it’s time to buy some British seasonal beans while they’re in stock and make this delicious summer curry. Alternatively, you can buy frozen broad beans to make the dish all year round.
- 2 onions, sliced
- 1 tbsp vegetable oil
- 3 garlic cloves, roughly diced
- 1cm piece of ginger, finely diced
- 15g butter
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp garam masala
- 2 tsp turmeric
- 1/4 tsp salt
- Large pinch of curry leaves
- 900g mixed green beans e.g. podded broad beans, runner beans, green beans, dwarf beans, all chopped into roughly equal sizes.
- 300ml coconut milk
- Brown basmati rice
- Toasted coconut flakes
- Fresh coriander
- Gently fry the onions in the vegetable oil till soft and translucent, but without colouring.
- Add the garlic and ginger and cook for 2 minutes before adding the butter and spices.
- Add the beans and stir to coat in the spices. Add the coconut milk and cook for 5 minutes. If the curry looks a little dry, add some water.
- Serve over steamed rice and top with toasted coconut flakes and fresh coriander leaves.
Per serving: 195kcal/ 12.7g fat/ 2.4g saturated fat/ 12.3g carbohydrates/ 6.5g fibre/ 5.5g protein