This delicious spice pot is infused with fresh coconut milk, ginger, cinnamon, cloves, mustard seeds and garam masala. All the key flavours are blended together to give you a delicate vegetarian dish that can be enjoyed with rice and curry or even rotis.
Gather all the ingredients together. Cut the beans into 1" or a little longer pieces.
In a blender / food processor, combine the onion, turmeric powder, ginger, garlic, salt and 1 tablespoon of oil.
Heat the balance oil in a shallow pan over a medium heat. Once the oil is hot, add the mustard seeds and curry leaves. Cook until they crackle.
Then add the blended paste and cook until sticky. Add the curry powder and saute for about 20 seconds.
Pour in the coconut milk, add the cloves, cinnamon and dry red chilli and bring to a simmer.
Tip in the green beans and simmer on a low flame for 15 minutes until the beans are tender.
Finally, squeeze in the lemon/lime juice and add the garam masala. Take it off the heat and stir through. It's best eaten hot with rice and curry.
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