Ginger and Green Bean Curry

Ginger and Green Bean Curry
curry veg side
A sharp, fragrant green bean curry, sweetened slightly by the addition of coconut.

Serves 4

Heat a generous amount of oil in a small pan and fry the mustard seeds.
Though I must admit I forgot to add them - but I think they'd have worked.
Yep, they do indeed.
Grind a fat piece of root ginger and a few cloves of garlic to a paste with a little water. Fry the paste in the oil over medium heat until it begins to brown a little, stirring occasionally to prevent sticking.
Add the spice powders and salt and fry until the oil separates.

Add the green beans, stir to coat, moisten with a splash of water, cover and simmer until cooked (about 20 mins).
Actually I used half green beans and half carrots bias-sliced into 2" slices slightly thinner than shoestring fries. I fried the carrots for a bit before adding the green beans to get them to finish at about the same time.
Stir through a few tablespoons of grated creamed coconut to serve.
Very good - it's a little bitter without the coconut, but this sweetens the dish perfectly.
Sweetened dried coconut also works well added at the end instead of the creamed coconut - and I imagine grated fresh coconut would probably be fine too.