Spiced French Bean and Coconut Curry

Ingredients

• 600 g French beans, topped, tailed and cut into 3cm pieces
• 3 tbsp coconut oilor any neutral vegetable oil
• 1 tsp black mustard seeds
• 12 dried curry leavesfresh curry leaves are even better if you can find them
• 1 onion, finely sliced
• 3 cm fresh ginger, peeled and finely grated
• 3 cloves garlic, finely grated
• 1 green chilli, finely sliced
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 50 g desiccated coconutor 60g freshly grated coconut
• 4 tbsp water
• 1 tsp salt
• 15 g fresh coriander, roughly chopped
• 1 lime, cut into wedges

Contains: nuts, mustard.

Method

1. Heat the coconut oil in a large wok or wide, heavy frying pan over a medium-high heat. Once the oil is shimmering, add the mustard seeds and curry leaves. Stand back slightly — the seeds will pop. Cook for about 30 seconds until the popping subsides.About 1 min
2. Add the sliced onion and cook, stirring frequently, for 6–7 minutes over a medium heat until softened and beginning to turn golden at the edges.About 7 min
3. Add the garlic, ginger and green chilli. Stir constantly and cook for 1 minute until fragrant. Add the turmeric, cumin and ground coriander, stir everything together and cook for a further 30 seconds.About 2 min
4. Add the French beans to the pan and toss well to coat them in the spiced oil. Add the water and salt, then cover the pan with a lid. Cook for 5–6 minutes, stirring halfway through, until the beans are tender with just a little bite remaining.About 6 min
5. Remove the lid and add the desiccated coconut. Stir-fry over a high heat for 2 minutes until any remaining moisture has evaporated and the coconut is lightly toasted. Taste and adjust salt.About 2 min
6. Scatter over the fresh coriander and serve immediately with rice or flatbreads, with lime wedges on the side for squeezing over.