Runner bean, tomato and tamarind curry
- Portion size: Serves 2
- Hands-on time 40 min
- Difficulty: easy
Tangy with tamarind, this nourishing curry showcases in-season runner beans with a fresh tomato sauce. Perfect if you’re growing both in your garden this summer.
There’s a plant-based idea for every season in our vegan curry recipes collection.
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Ingredients
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 tbsp vegetable or coconut oil
- 8 curry leaves (see Eco Tip)
- 1 onion, finely chopped
- 3 medium tomatoes
- 1 small green chilli, chopped
- 2 garlic cloves, crushed
- 1 tbsp tamarind paste
- ½ tsp chilli powder
- 225g runner beans
- Rice or flatbreads to serve
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Method
- Heat a large frying pan over a medium heat, then add the mustard, cumin and coriander seeds. Toast for a minute or two until golden and fragrant, then tip into a pestle and mortar and crush.
- Return the pan to the heat and add the oil. Once hot, add the crushed spices, curry leaves and onion with a pinch of salt. Cook over a medium heat for about 8-10 until soft and light golden.
- Roughly chop the tomatoes and add these to the pan along with the chilli, garlic, tamarind paste and chilli powder. Cook for about 15 minutes, until the tomatoes have collapsed and reduced into a sticky sauce. Meanwhile, bring a small pan of salted water to the boil. Cut the beans into 3-4cm lengths and boil for 5 minutes until just tender but still with a little bite. Drain the beans, stir into the curry and cook for another 3-5 minutes, then season to taste.
- Serve the runner bean curry with rice or chapatis and some extra curry leaves, crisped up in hot oil (if you like).
Nutrition
- 230kcals Calories
- 18g (15g sugars) Fat
- 4.4g Protein
- 18g (15g sugars) Carbs
- 6.4g Fibre
- 0.7g Salt
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