Green beans with coconut curry dressing
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Green beans with coconut curry dressing
A zingy dressing, creamy with coconut and sharp with lime, livens up the beans and works just as well with Tenderstem broccoli or carrots
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
212Kcal
Fat
18gr
Saturates
12gr
Carbs
7gr
Sugars
4gr
Fibre
4gr
Protein
3gr
Salt
0gr
Sabrina Gidda
Sabrina Gidda became a chef 15 years ago and has earned a reputation for her inventiveness in the kitchen. Her food is playful, approachable and packed with flavour
See more of Sabrina Gidda’s recipes
Sabrina Gidda
Sabrina Gidda became a chef 15 years ago and has earned a reputation for her inventiveness in the kitchen. Her food is playful, approachable and packed with flavour
See more of Sabrina Gidda’s recipes
Ingredients
- 500g fine beans
- 2 tsp crispy onions*
- ½ tsp nigella seeds
For the dressing
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- 250ml carton coconut cream
- 1 tsp garam masala
- juice of 1 lime
Step by step
- To make the dressing, heat the oil in a small saucepan and fry the cumin seeds over a medium heat for 1-2 minutes, until they release their aroma. Add the ginger and garlic pastes and cook for 4-5 minutes, stirring constantly. Add the turmeric, chilli powder and a pinch of salt, followed by the coconut cream. Stir well and turn the heat to low; allow the sauce to simmer for 5-7 minutes. Finish with the garam masala and lime juice and stir well. The sauce can be served hot or cold, and can even be made a couple of days ahead.
- Trim the beans and blanch for 2-3 minutes until cooked but still crisp. Refresh under cold water before plating. Scatter the beans on a platter, dress with the coconut sauce, then finish with crispy onions and nigella seeds to serve. *Omit the crispy onions for gluten free, or use fried onions instead.
