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6
Easy
10 min
By Jo Pratt
Published 2009
This tasty little side dish not only adds colour, but also a lovely flavour to accompany the curry. I guarantee these greens won’t be left on the side of anyone’s plate.
Blanch the beans in boiling salted water until they are just beginning to become tender. This can be done ahead of time and the beans then kept cool.
Heat the oil in a wok or large frying pan. Add the mustard seeds and fry for about 30 seconds until they start to pop in the pan.
Add the garlic and onion and cook until the onions are softened and starting to become golden.
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