This curry is moderately spicy (but can be easily adjusted) and very bright in flavour. It takes under 15 minutes to make and serves 2.
Romano beans are long, flat green beans, but you can substitute them for French green beans, sugar snap peas, mangetout, etc.
1/2 yellow onion, sliced
1 tsp mustard seeds
1 tsp black onion seeds
6 curry leaves
400ml can coconut milk
1 tsp turmeric
1 tbsp garlic-ginger paste
Pinch ground cloves
Pinch red chilli flakes
2 tsp hot or medium curry powder
Pinch ground cardamom
1 tsp lemon juice
Pinch suitable-for-vegans sugar
400g Romano beans, topped, tailed, and sliced on the diagonal into 2cm lengths
- In a large, stainless steel pan over a medium-low heat, sauté the onions until starting to soften. Remove from the pan and set aside.
- Add the mustard seeds, black onion seeds, and curry powder. Cook until the seeds start to turn fragrant.
- Add the remaining ingredients and mix well. Bring to the boil, reduce heat to a simmer, and cook, covered for 8 minutes.
- Season with salt to taste. Serve with rice, if desired.