Keralan (Bean) Curry (heat 4/10)
A tomato-based curry which works well with beans (legumes) chickpeas, green beans and cauliflower. In fact just about all vegetarian/vegan options! But also, dare I say, lovely with beef or lamb! Contains mustard 40g net
- 1 packet Keralan curry spice blend (recipe card included)
- 1 onion, finely sliced
- 300ml/1/2 pint 'your secret sauce'
- 1 tbsp vegetable oil
- 1 tin haricot or cannellini beans, drained and rinsed, or 150g dried beans, soaked overnight then simmered until tender
- 1 tin chopped tomatoes (or better, a tin of whole tomatoes, blended)
- 1 small cauliflower, cut into small florets and just cooked
- 150g green beans, cut into short lengths
- 15g (1 small supermarket packet) coriander
- 2/3 fresh birds eye chillies (optional)
- Fry the onion gently in the oil until soft
- Add the spices and fry until fragrant, then add the 'secret sauce' and tomatoes and bring to the boil
- Stir in the beans and optional chillies and simmer for at least an hour
- About 20 minutes before serving, add the cauliflower and green beans
- Serve with rice or chapatis and chopped coriander
- You could use a variety of beans in this curry and serve as a side dish with a range of others. Or try 300g butternut squash, peeled, cut into 1cm cubes and added with the beans, in place of the cauliflower and green beans.
- You could add some chicken pieces to the above recipe if you don’t want it vegetarian: add with the cauliflower and beans, and check it is cooked through before serving.
- This will also work with lamb or beef cut into bite-sized pieces: fry the meat with the spices, then add the sauce elements, cover and cook over a low heat or in a low oven until tender.