Black Garlic Kitchen

Black Garlic Vegan Coconut & Green Bean Curry

A curry of green beans cooked in a spiced coconut sauce with Black Garlic providing a smoky tamarind taste; a taste of Sri Lanka with a twist.

black garlic vegan coconut and bean curry

Prep: 15 mins | Cook: 15 mins | Serves: 2 | V | Ve

Ingredients

  • 400g green beans sliced at an angle into 2cm lengths (if using runner beans destring first) 
  • 1 onion – peeled and roughly chopped
  • 1 thumb of fresh ginger – peeled and roughly chopped
  • 1 green chilli – deseeded 
  • 2 cloves white garlic
  • 2 tsp Black Garlic Paste
  • ¼ tsp turmeric
  • 2 tbsp coconut or vegetable oil
  • 2 tbsp water
  • 2 tsp black mustard seeds
  • 4 dried curry leaves
  • 1 tbsp curry powder 
  • ½ stick of cinnamon
  • 3 dried cloves
  • 1 x 400g tin coconut milk
  • 6 cloves Black Garlic – finely chopped 
  • 1 tsp garam masala
  • Juice of 1 lime 
  • Black Garlic Sea Salt or table salt
  • Handful of fresh coriander – chopped
 

Garnish

  • 1 tbsp desiccated coconut
  • 1 tbsp cashew nuts – chopped

Method

  • Precook the green beans in a pan of boiling water until just tender. Refresh under cold water to maintain the colour of the beans. Drain well and set to one side. 
  • Put the onion, fresh ginger, fresh chilli, white garlic, Black Garlic Paste, turmeric and 1 tablespoon of oil into a blender with 2 tablespoons of water. Blitz to a paste.
  • Heat the remaining tablespoon of oil in a large saucepan. Add the mustard seeds and curry leaves. Cook until they crackle.  
  • Add the blitzed paste to the saucepan. Cook gently for 2 minutes.
  • Add the curry powder, cinnamon and dried cloves to the saucepan. Stir.
  • Add the coconut milk and the cooked green beans. Simmer for 5 minutes.
  • Add the finely chopped Black Garlic cloves and the garam masala. Stir.
  • Squeeze in the lime juice.
  • Season to taste with salt.
  • Stir through the fresh coriander.
 

To Serve: garnish with desiccated coconut and chopped cashew nuts. Serve with basmati rice, chapatis and chutney. BGK’s Black Garlic Spiced Tomato Chutney goes well with this dish.

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