Green beans with coconut

35 MINUTES | SERVES 4 AS A SIDE | EASY | GF

garlic 1 clove, chopped

onion º, finely chopped

ginger 1/2 a thumb-sized piece, finely chopped

ground turmeric 1 tsp

black peppercorns ground to make 1 tsp

green chilli Ω

fresh coconut grated to make 3 tbsp

vegetable oil 1 tbsp

black mustard seeds 1 tsp

curry leaves 2 (see cook’s notes)

pandan leaf 5cm piece (optional, see cook’s notes)

green beans 500g, cut into 3cm pieces

dried chilli flakes 1 tsp

lime juice 1 tsp

UNROASTED CURRY POWDER

coriander seeds 4 tbsp

cumin seeds 2 tbsp

fennel seeds 1 tbsp

cinnamon 1 stick

fenugreek seeds Ω tsp

dried curry leaves 2

• To make the curry powder, grind all of the ingredients with a pestle and mortar or spice grinder. This will make more than you’ll need but will keep in an airtight jar for a month.

• For the coconut sambol, put 1/2 the garlic, onion, ginger and turmeric, plus all of the black pepper, green chilli and grated coconut, into a food processor and whizz until fine.

• Heat the vegetable oil in a frying pan, add the mustard seeds and fry until they start to pop, then add the remaining onion, garlic and ginger, and the curry leaves, and stir.

• Add 2 tbsp of the curry powder and the pandan leaf, if using. Stir in the beans, season and cook for 3-4 minutes or until just cooked.

• Stir through the sambol, chilli flakes and lime juice, and serve.

COOK’S NOTES Buy fresh curry leaves at Waitrose. Pandan leaf is used in Southeast Asian cooking to wrap fish or chicken, or to flavour stews, giving floral and vanilla-like notes. Available in Asian grocers or at thai-food-online.co.uk. PER SERVING 135 KCALS | FAT 8.4G SATURATES 3.9G | CARBS 6.6G | SUGARS 4.8G FIBRE 7.8G | PROTEIN 4.2G | SALT 0G