Best Bean Curry

Here's the thing about beans right. They can be pretty boring and bland. The flipside to this is that they are also a great vehicle for flavour and can be improved just a few simple seasonings and spices.

With that being said, this recipe is one that my mum has been cooking for ages and the only real work involved is actually slicing the beans. Other than, this takes few minutes to prepare and there's no excuse good enough to not make this!

Ingredients

• 300g-400g green beans

• 1 medium red onion

• 2 cloves garlic, chopped

• 2 green chillies, sliced

• 1 sprig curry leaves

• 1 tsp turmeric powder

• 1 tsp unroasted curry powder

• 1 tbs oil

• 1/2 tsp cumin powder (optional)

• 200ml coconut milk (thick)

• Salt to taste

• Coconut oil for frying

• 1 small outer piece of cinnamon bark (optional)

Method

Wash and clean the green beans. Trim the ends and remove stalks

Slice the beans on an angle. It’s not a *must* to do this, but cutting them on an angle means that the beans will cook faster without the colour being lost, and look better presentation wise

Put everything except the coconut milk into a saucepan on a high heat and cook really well.

Just as the beans are starting to change colour, add in the coconut milk.

Keep on a high flame until the beans have softened and the coconut milk has thickened and reduced. Make sure that you don't let the beans wilt and lose their lovely green colour!

Take off heat, serve with rice