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green bean and chickpea coconut curry

10 July 2016 by Dominic Franks

… isn’t it funny how we favour certain vegetables and that they seem to become fridge staples because we know they work so well and that everyone in the family will eat them?  I’m lucky because I don’t have any kids around to grumble about eating greens and with The Viking being a vegetarian he’s a massive vegetable fan, whatever it is… looking back on recipes here on Belleau Kitchen I notice that I have a thing for green beans.  They seems to be in nearly every savoury dish I make.  No exaggeration.  I think my love for them stems from the fact that my mum used to serve them a lot in meals when we were kids and I used to help her top and tail them, preparing them for the pot.  They’re a simple sweet vegetable, available all year round thanks to some very clever farmers in kenya and I think they work really well in both winter dishes such a stews, summer dishes such as salads and of course curries like this lovely little recipe…

green bean and chickpea coconut curry
I do love a creamy coconut curry… knocked together with lazy abandon on a Sunday afternoon with the veg you have left-over in the fridge and a tin of chickpeas.  The inspiration for chickpeas, which in fact I rarely use, came from my adorable friend and London neighbour Jenny who made me the most inventive coconut chickpea curry last week.  It was so simple and yet so packed with flavour I just had to make myself a version.  Chickpeas are so perfect here as they’re quite filling and add a bite to the rest of the dish which is quite soft.  I absolve the fact that because you’re cooking them in the curry you don’t actually need any rice or carb to eat with this so it’s a really simple one-pot meal too.  Perfect for any time of year but always nice when the ‘summer’ sun is high in the sky and you can dine al-fresco…

1 medium onion – finely chopped
1/2 fennel bulb – finely chopped
2 cloves of garlic – peeled and finely sliced
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 crushed cardamon seeds
1/2 teaspoon paprika
1 large carrot – peeled and sliced
a large handful of green beans – topped and tailed and cut in halves
a handful of tenderstem broccoli – cut into large chunks
1 400ml can of chickpeas – rinsed well
1 400ml can of coconut milk
2 tablespoons ground almonds
seasoning and olive oil

gently heat a little butter and olive oil in a large pan with lid, throw in the onion and fennel and let it sweat for 5 mins without browning, then when the onion is beginning to soften, add the garlic and all the spices and stir around and let is sweat again for another 5 to 10 minutes, stirring frequently, until the spices are nutty and dark brown

add the carrots, broccoli and green beans and pop the lid on and let them sweat for about 5 mins, then add the coconut milk and chickpeas and let the whole thing bubble away gently for no less than 30 minutes, longer if you have it, stirring in the ground almonds 15 minutes before serving

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: chickpeas, coconut curry, curry, fennel, green beans, Sunday, vegetables, weekend

Previous Post: « poppyseed and fennel seed crackers
Next Post: cherry brandy sponge cake with chocolate ganache and cherry brandy cream »

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Comments

  1. Jane Willis says

    10 July 2016 at 6:23 pm

    You are totally talking my kind of food here, that sounds delicious
    Jane

  2. Mark Willis says

    11 July 2016 at 9:36 am

    Jane's right: it's my type of food too – though I would probably want the rice as well!

  3. Tricia Buice says

    11 July 2016 at 7:38 pm

    I love a vegetable curry and this one sounds great Dom!

  4. Charlene Flash says

    11 July 2016 at 8:57 pm

    I love a veggie curry, i would probably have this with naan to mop up all the wonderful flavours x

  5. belleau kitchen says

    12 July 2016 at 9:41 am

    thanks Jane… such great comfort food!

  6. belleau kitchen says

    12 July 2016 at 9:42 am

    you can have your rice Mark!

  7. belleau kitchen says

    12 July 2016 at 9:42 am

    Thanks Tricia… so comforting.

  8. belleau kitchen says

    12 July 2016 at 9:42 am

    thanks Charlene… ooh yes a nice fat naan!

  9. Kate Glutenfreealchemist says

    12 July 2016 at 9:17 pm

    Nothing beats a good curry. This looks lovely x

  10. Phil in the Kitchen says

    12 July 2016 at 10:44 pm

    Really lovely. Completely with you on the green beans and I love them in salads but I'm still waiting for the sun to come out and give us some salad weather.

  11. Karen Booth says

    15 July 2016 at 3:09 pm

    I am also a green bean lover and when added to this curry, they look lush Dom!

  12. Choclette Blogger says

    24 July 2016 at 4:06 pm

    Ooh yes please. I adore a good coconut curry. Coconut transforms the most mundane of dishes into something quite beautiful – most of the time 😉

  13. Sam Son says

    8 December 2016 at 4:37 pm

    Really i love this post. Because you use many natural vegetables…i love it. My tongue is full of water after seen this post. Keep it up…..Hats off to your great efforts.

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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🍳 2 large onions
🍳 2 large carrots – roughly grated
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🍳 salt and pepper
🍳 a large handful of fresh rosemary
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🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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