Ingredients with Measurements:
- 500g runner beans, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 can (400g) chopped tomatoes
- 1 can (400ml) coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the ground cumin, ground coriander, turmeric, garam masala, and chili powder. Stir well and cook for 1-2 minutes until fragrant.
5. Add the chopped tomatoes and stir well. Cook for 3-4 minutes until the tomatoes have broken down and the sauce has thickened.
6. Add the runner beans and stir well to coat them with the sauce.
7. Pour in the coconut milk and stir well. Bring the curry to a simmer and cook for 10-15 minutes until the runner beans are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh coriander leaves and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 18g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
- You can use green beans or French beans instead of runner beans.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add diced potatoes or carrots to the curry for extra texture and flavor.
- You can add a can of chickpeas or lentils for extra protein.
- You can use different spices such as paprika, cinnamon, or cardamom for a different flavor profile.
Tips and tricks:
- Make sure to trim the ends of the runner beans before cutting them into pieces.
- You can blanch the runner beans in boiling water for 2-3 minutes before adding them to the curry to speed up the cooking process.
- You can adjust the amount of chili powder to your liking depending on how spicy you want the curry to be.
Storage instructions:
Store any leftover curry in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with rice or naan bread on the side.
Garnishes:
Garnish the curry with fresh coriander leaves or chopped peanuts.
Pairings:
Pair the curry with a refreshing cucumber and tomato salad or a cooling raita.
Suggested side dishes:
Serve the curry with basmati rice, naan bread, or roti.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the runner beans thoroughly to avoid any foodborne illnesses.
Food history:
Curries are a popular dish in Indian cuisine and are typically made with a variety of spices and vegetables or meats.
Flavor profiles:
This runner bean curry has a rich and creamy sauce with a spicy and aromatic flavor profile.
Serving suggestions:
Serve the curry hot with rice or naan bread for a satisfying and flavorful meal.
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