Keralan Green Bean Thoran
SERVES 4
Fresh curry leaves really elevate this dish but if you don’t have any to hand, it’s fine to leave them out. This recipe is really versatile and you can swap the beans out for whatever veg you have lying around such as cabbage, cooked Brussels sprouts or Tenderstem broccoli.
Ingredients
- 1½ tbsp coconut oil
- 2 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 dried red chilli, ripped in half
- 10 fresh curry leaves (optional)
- 350g (12.3 oz) green beans, topped and cut in half
- 2 tsp sugar
- A thumb-sized piece of ginger, grated
- 3 tbsp desiccated coconut
- Juice of 1 lime
- Salt
To serve
- Heat 1 tablespoon of coconut oil in a large frying pan on a medium heat. Add the mustard seeds and fry until they pop. Add the cumin and fennel seeds, followed by the dried red chilli and curry leaves. Fry until they begin to crisp up, then take the pan off the heat.
- Heat ½ tablespoon of coconut oil in another frying pan and add the beans, sugar and a pinch of salt. Stir through the ginger, adding a splash of water if needed. When the beans have begun to darken, add the coconut. Cook, stirring as you go, until the coconut begins to toast and the beans are cooked through – make sure you don’t overcook the beans as they are best with a bit of bite in them. Stir through the fried spice mix and lime juice and take the pan off the heat. Taste for seasoning.
Recipes extracted from SpiceBox: 100 Fresh, Vegan Curry House Favourites by Grace Regan (Ebury Press £20) photography by Joff Lee and James Lee
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