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
Ingredients
- oil for frying
- 1 tsp mustard seeds
- 300g green (runner) beans, cut into 1cm slices or half green beans half carrots
- 2" piece root ginger
- 3 cloves garlic
- ½ tsp ginger powder optional
- 1 tsp turmeric
- 1 tsp salt
- cream coconut
Heat a generous amount of oil in a small pan and fry the mustard seeds.
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).
Though I must admit I forgot to add them - but I think they'd have worked.
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.
Yep, they do indeed.
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.
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.