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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.