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Sri Lankan runner bean curry

Sri Lankan runner bean curry

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A star rating of 4.3 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal267
fat25g
saturates16g
carbs9g
sugars4g
fibre4g
protein4g
salt0.2g
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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 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 bean , stringed and sliced
  • juice 1 lime
  • 1 tsp garam masala
  • handful fresh coriander
  • rice and rotis , to serve (optional)

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.3 out of 5.29 ratings
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