Sri Lankan cauliflower and green bean coconut curry
A gentle coconut curry with curry leaves, turmeric and cauliflower. Mild, creamy and quick.
- Time35 min
- LevelEasy
- Costabout £1.05 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Add the cumin seeds and curry leaves and let them crackle for 30 seconds.
- 2
Add the onion and cook for 6 minutes until soft. Stir in the garlic, ginger, coriander, turmeric and chilli.
6 min - 3
Add the cauliflower, coconut milk, water and salt. Bring to a simmer, cover and cook for 10 minutes.
10 min - 4
Add the green beans and cook uncovered for 8 minutes more, until the vegetables are tender and the sauce is thick.
8 min - 5
Stir in the lime juice and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.