Runner bean & curry leaf bhajis with coconut chutney served on a plate

Runner bean & curry leaf bhajis with coconut chutney

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Prep: 30 mins Cook: 20 mins


Serves 4 (makes 12)

Use up a garden glut of runner beans or buy them fresh to make these bhajis. Make sure you try the coconut chutney – it really is the perfect accompaniment

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal444
  • fat25g
  • saturates12g
  • carbs37g
  • sugars8g
  • fibre9g
  • protein12g
  • salt1.3g


    For the chutney

    • 3 tbsp desiccated coconut
    • 4 tbsp coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 1 tbsp coconut oil
    • 2 tsp black mustard seeds
    • 1 shallot, finely chopped



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 tbsp coriander stems, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • ½ lime, juiced, plus wedges to serve



      The same shape, but smaller than…

    For the bhajis

    • 150g gram flour
    • 2 tbsp plain flour
    • 2 tbsp fresh or dried curry leaves
    • 1 tsp ground turmeric
    • pinch of ground pink peppercorns
    • pinch of ground coriander seeds
    • 1 tsp mild red chilli powder
    • 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder
    • 200ml chilled tonic water
    • 150g runner beans, trimmed and finely sliced
      Runner bean

      Runner bean

      Run-ner beens

      Runner beans have been growing in South America for over 2000 years, and are a popular garden…

    • 1 red onion, halved and finely sliced
    • 1l vegetable oil, for frying


    1. To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine. 

    2. To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.

    3. Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.

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