3 tablespoons |
vegetable oil |
3/4 teaspoon |
mustard seeds |
1 |
smallish red onion, finely chopped |
10-12 |
fresh curry leaves |
6 |
fat garlic cloves, grated |
2 teaspoons |
ground coriander |
1/2 teaspoon |
chilli powder, or to taste |
1/2 teaspoon |
turmeric |
1 teaspoon |
ground cumin |
|
salt |
800g |
canned kidney beans, drained and rinsed |
75g |
green beans, topped, tailed and halved |
60g |
creamed coconut block |
3/4-1 teaspoon |
caster sugar, or to taste |
2-3 teaspoons |
tamarind paste, or to taste |