Sort ingredients
willa
QR Code
Listen
Pdf
Heat the oil in a large frying pan and fry the black mustard seeds, fenugreek seeds and curry leaves for 1 minute.
Add the shallot, chillies, garlic and green beans, and cook for 2–3 minutes.
Add the turmeric, ½ teaspoon freshly ground black pepper, chilli powder, curry powder and cinnamon stick and cook for a further 2 minutes.
Pour in the coconut milk and add 200ml/7fl oz water to loosen the mixture. Add more water if needed.
Simmer for 10–15 minutes, or until softened.
Season with salt and pepper and stir in the coriander and lime.
Serve with the rice and fried curry leaves.