Ingredients:
225g green beans, sliced at a bias into 5cm lengths
1 tsp salt
1 tsp ground turmeric
2 tbsp coconut oil
1 tsp black mustard seeds
3 garlic cloves, coarsely chopped
½ red onion, thinly sliced
5cm piece of leek, thinly sliced
15 curry leaves, fresh or frozen, coarsely chopped
a 3cm x 3cm piece of pandan leaf, cut into thin strips
1 tsp red chilli powder
½ tsp freshly-ground black pepper
3 tbsp light coconut milk
Method:
Place the sliced green beans in a bowl, scatter over the turmeric and salt then mix into the beans with your hands. Set aside.
Heat the coconut oil in a clay pot or small heavy-based saucepan over medium high heat. When visibly hot, stir in the mustard seeds. When they begin to crackle in the hot oil, stir in the chopped garlic.
Fry the garlic for about 30 seconds and then add the curry leaves, pandan leaves, onion and leeks and chilli powder. Continue cooking until the onion is soft and translucent (about 8 minutes).
Stir in the green beans and coat them with the oil and other ingredients. Stir-fry for about 3 minutes and then add the coconut milk.
Continue cooking until the beans are cooked through to your liking (about 10 minutes). Adjust the seasoning to taste with salt and serve.
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