Green Bean & Coconut Curry

I first made this dish in Sussex with a group of students on a fish cookery day, and it was a real hit. It’s become one of my go to dishes when I want something fast tasty and nutritious. 

I always have some frozen beans in my freezer too, so can rustle this up in no time. The key is to get the tempering just right, if you over or under fry the cumin and desiccated coconut, you lose some of the punch. Also less is more when it comes to cooking your beans, as I prefer a slight bite to them rather than over cooking.