Recipe

Dried Bean Curry with Coconut Milk, Ginger and Lime

Seeland beans go Asian. 50 minutes, with just 15 at the stove.

Prep time: 10 minutes
Cook time: 25 minutes

Dried green beans are often relegated to wintery dishes with bacon. Yet they handle spices beautifully: their vegetal aroma, concentrated by drying, holds its own against curry instead of dissolving into it. Rehydrated then simmered in coconut milk, they keep their bite and release just enough starch to thicken the sauce without any additions. Lime, zested and squeezed off the heat, cuts through the richness of the coconut.

Ingredients

servings

green beans
coconut milk
shallots
clove of garlic
ginger
japanese curry
lime
coriander

Recipe steps

Place the beans in a bowl, cover generously with boiling water and let them swell for 30 minutes. Keep the soaking water: it’s packed with flavor.

Meanwhile, slice the shallots and garlic, grate the ginger.

Heat the oil in a sauté pan, cook the shallots for 5 minutes over medium heat. Add the garlic, ginger and curry paste/powder, stir for 1 minute, until fragrant.

Drain the beans and add them along with the coconut milk and 150 ml of soaking water. Simmer uncovered for 20 minutes, until tender and the sauce coats the spoon.

Off the heat, zest the lime and squeeze its juice into the pan. Season with salt. Serve over rice, with cilantro.