Green bean curry

Name: Green bean curry (Fansi nu shaak)
Cuisine: Indian
Ingredients: 300 g (10½ oz) green beans; 1 teaspoon coconut oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; ¼ teaspoon fenugreek seeds, optional; 2 cloves garlic, chopped; pinch asafoetida, optional; 3 chopped tomatoes or 5 tablespoons tinned tomatoes; 3 chopped tomatoes or 5 tablespoons tinned tomatoes; ¾ teaspoon Himalayan salt or sea salt; ¾ teaspoon Himalayan salt or sea salt; ¼ teaspoon ground turmeric; ½ teaspoon ground cumin; 1½ teaspoons ground coriander; ½ teaspoon red chilli powder, optional

Fansi nu shaak

Preparation info

Serves
2–4
as part of a thali

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This is a simple staple for weekday evenings, and an easy way to get those greens into a thali – a nice little addition that’s not over-spiced or heady. The green beans are soft but retain a slight crunch, and taste great with rotis, dipped in a little yoghurt.

Ingredients

300 g (10½ oz) green beans
1 teaspoon coconut oil

Asia
India
Main course
Gluten-free
Vegan

Method

Bring a saucepan of water to the boil. Chop the green beans either into small pieces or diagonally lengthways, then blanch in the boiling water for 2 minutes. Drain and set aside.

Melt the coconut oil in a large saucepan and add the mustard and cumin seeds and the fenugreek seeds, if using. Once the mustard seeds have popped, add the chopped garlic and asafoetida and immediately stir in