Serves: 6
INGREDIENTS
400 grams green beans, stems trimmed
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
½ teaspoon turmeric
2 teaspoons cumin seeds
1 tablespoon mustard seeds
3 stalks curry leaves
1 red or green chilli, seeded and thinly sliced
¾ cup long thread coconut
1 teaspoon sea salt
1 cup hot water
METHOD
Heat the oil in a sauté pan over a medium heat. Add the onion, garlic and turmeric and fry until soft. Add the cumin, mustard seeds, curry leaves, chilli, coconut and the salt. Stir and cook for a couple of minutes. Add the beans and water and turn to coat in the coconut mixture. Bring to the boil then simmer until the beans are tender and the water has evaporated, stirring occasionally. Season.
Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Fresh Tomato, Ginger and Herb Salad, Sautéed Potatoes with Tomato, Cumin and Dill, Crisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.