Sri Lankan runner bean curry

Sri Lankan runner bean curry

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
267
protein
4g
carbs
9g
fat
25g
saturates
16g
fibre
4g
sugar
4g
salt
0.2g

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 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
  • rice and rotis, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.

Recipe from Good Food magazine, July 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lstirk's picture

Needs a lot more spice, but actually surprisingly nice once it's been jazzed up a bit. Good for using up a glut, but probably not worth buying runner beans for.

petal12's picture

Just don't bother with this, it is quite a disappointing dish unless you have a bumper crop of beans and you are quite fed up with them already. Don't buy beans to waste on this spice blend.

stvjale's picture

In this recipe, there is a key ingredient called '' Garam Masala''. But, i would like to say Garam Masala is not coming under Sri Lankan spices. It's belongs to Indian spices. so this recipe should named as NOT Sri Lankan runner bean curry just; '' Runner Bean Curry ''.

thecherub's picture

Nice recipe, not the most exciting (hence 4 not 5 out of 5). Was easy to do and the taste of the sauce was lovely. I didnt blitz to a paste the onion mix, just chopped very finely and grated the ingredients, it still worked. my OH thought it was missing something though (meat I suspect!)

curryhead's picture

made this last night, i used French Beans, and while at first it did seem bland i made it early, upto the point of lime juice and coriander, reheated then added the last touches and it created a tasty mild curry for my vegan friend.

Questions

Tips