Tomato Runner Bean Coconut Curry Recipes

TOMATO COCONUT CURRY CHICKEN

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
• Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
• Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.

SAUSAGE-TOMATO COCONUT CURRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

TOMATO BASED COCONUT CURRY WITH BUTTER BEANS

Steps:

• If you are using creamed coconut block, dissolve half (100g) in 300 - 400 ml hot water (less water = thicker curry) and set aside.
• Pre-heat the oil. Add the cumin seeds to the pan and fry for 15 - 20 seconds on medium heat.
• Add finely chopped onion and fry until it starts turning golden.
• Tip in curry powder, turmeric, fresh chopped ginger and garlic; continue frying for around 15 seconds on medium heat. Don't burn the spices or the onion.
• Add in tomatoes and sugar; cook on medium heat around 25 minutes or until the liquid reduces, and the base will have a paste-like consistency. Don't cover the pot with a lid.Tip: If using whole plum tomatoes you don't need to chop them before cooking. Tip the tomatoes into the pan. Let them cook for 5 minutes, then break them with a potato masher.
• Once the tomato base for the curry is thick and paste-like, pour in the dissolved creamed coconut and cook on medium heat without a lid for 15 more minutes or until you are happy with the thickness.
• Add the meat and the beans to the curry sauce for the last 5 minutes of cooking. Make sure the meat is hot throughout.
• Best serve with rice and naan bread.

SRI LANKAN RUNNER BEAN CURRY

Steps:

• In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
• Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.