Curried runner bean “tagliatelle”

Curried runner bean “tagliatelle”

By
From
Good Better Green
Serves
4

Inspired by one of my favourite cuisines (Indian) and people (chef Rich LaMarita), this is a characterful side dish for when you need to add some pizzazz to a meal. Fresh curry leaves are now available at most major supermarkets and ethnic grocers.

Ingredients

Quantity Ingredient
450g runner beans, sliced lengthways using a bean slicer, or in thirds lengthways using a sharp knife, any strings removed
1 tablespoon coconut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black onion seeds, also called kalonji, nigella, black caraway and black cumin seeds
10-20 fresh curry leaves, depending on size
2 small echalion shallots, halved lengthways and sliced into half moons
or 1 large echalion shallots, halved lengthways and sliced into half moons
1 tablespoon grated peeled ginger
1 garlic clove, mashed to a pulp with some coarse sea salt, using a pestle and mortar
1 red chilli, finely chopped
2 tablespoons creamed coconut

Method

  1. Steam the beans (or boil in very little water) for 8–10 minutes, until tender and no longer crunchy. Refresh under cold running water.
  2. While the beans are steaming, heat the coconut oil in a saucepan large enough to hold the beans, until hot but not smoking. Add the mustard seeds and cook until they just start to pop. Add the cumin and black onion seeds and fry until fragrant. Be careful not to let the spices burn, as they will taste bitter.
  3. While the oil is still very hot, add the curry leaves. They should crackle almost immediately. Add the shallot and sauté for a few minutes before adding the ginger, garlic and chilli.
  4. After a minute or so, add the cooked beans and creamed coconut and stir until the coconut has melted. Season to taste and serve.
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