Mummy's Bean Curry

Name: Mummy's Bean Curry
Cuisine: British
Ingredients: 500 g beans; 1/2 tomato chopped; 1/2 onion chopped; 1/2 cup thick coconut milk (5 tbsp of coconut milk powder + 1 cup warm water); 1 cup thin coconut milk (1/2 cup thick coconut milk + 1/2 cup water); 1/4 lemon; Handful curry leaves; 1/2 tsp salt; 1/4 tsp turmeric; 1/4 tsp chili powder; 1 tbsp oil

Zed @fzul

This bean curry pairs well with a fish or beef curry with rice.

Zed @fzul

This bean curry pairs well with a fish or beef curry with rice.

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Ingredients

500 gbeans
1/2tomato chopped
1/2onion chopped
1/2 cupthick coconut milk (5 tbsp of coconut milk powder + 1 cup warm water)
1 cupthin coconut milk (1/2 cup thick coconut milk + 1/2 cup water)
1/4lemon
Handfulcurry leaves
1/2 tspsalt
1/4 tspturmeric
1/4 tspchili powder
1 tbspoil

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Steps

1

Chop the ends of the beans, strip the spinal thread, and cut into even pieces. Wash, and then marinate in 1/2 tsp salt and 1/2 tsp turmeric.
2

Fry the beans in oil until wrinkled and dark. OR place on a baking sheet, brush oil over the beans, and bake for 10 mins at 200°C.
3

Preparing the coconut milk: first prepare the thick coconut milk with 5 tbsp of coconut milk powder. Make this powder a paste with 2 tsp warm water. Then add in 1 cup water to this paste. This is 1 cup of thick milk. Divide it into two. Use the second half and add another 1/2 cup water to make thin coconut milk.
4

On low heat, warm the thick coconut milk. Add the chopped tomato, onion, curry leaves, salt, turmeric, chili powder, and 1 tbsp oil.
5

Add in the baked or fried beans, incorporate well, and then add in the thin coconut milk.
6

Test for salt and adjust as necessary.