serves
2-4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Curry
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 tbsp vegetable oil
- ½ tsp black mustard seeds
- 1 tsp cumin seeds
- 5 cardamom pods
- 1 tsp turmeric powder
- 2 small pieces pandan leaf
- 1 large brown onion, sliced
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh curry leaves
- 4 green chillies, finely sliced
- 200 g raw cashews, soaked in water for 1 hour
- 400 g green beans, halved lengthwise and cut diagonally into 2-3 cm pieces
- 400 ml coconut cream
- salt, to taste
- steamed rice, to serve
Instructions
- Heat the oil in a heavy–based pan over medium heat. Add the mustard seeds and cook for 30 seconds or until they start to pop. Add the cumin, cardamom and turmeric and stir for another 30 seconds or until fragrant.
- Add the pandan leaf, onion, garlic, curry leaves and chilli and stir for 5 minutes or until the onion starts to soften.
- Add the beans and stir for 5 minutes or until starting to soften. Add the cashews and coconut cream, bring to a gentle simmer and cook for 10 minutes or until the beans are tender. Season to taste and serve with steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Curry
