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Runner bean & curry leaf bhajis with coconut chutney

Ingredients

  1. Step 1 3 tbsp desiccated coconut
  2. Step 2 4 tbsp coconut milk
  3. Step 3 1 tbsp coconut oil
  4. Step 4 2 tsp black mustard seeds
  5. Step 5 1 shallot , finely chopped
  6. Step 6 2 tbsp coriander stems , finely chopped
  7. Step 7 1 red chilli , deseeded and finely chopped
  8. Step 8 ½ lime , juiced, plus wedges to serve
  9. Step 9 150g gram flour
  10. Step 10 2 tbsp plain flour
  11. Step 11 2 tbsp fresh or dried curry leaves
  12. Step 12 1 tsp ground turmeric
  13. Step 13 pinch of ground pink peppercorns
  14. Step 14 pinch of ground coriander seeds
  15. Step 15 1 tsp mild red chilli powder
  16. Step 16 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder
  17. Step 17 200ml chilled tonic water
  18. Step 18 150g runner beans , trimmed and finely sliced
  19. Step 19 1 red onion , halved and finely sliced
  20. Step 20 1l vegetable oil , for frying
Runner bean & curry leaf bhajis with coconut chutney
Calories: 444 Carbohydrate: 37 g Protein: 12 g Fat: 25 g
Cook time: 50 minutes Prep time: 30 minutes Total time: 80 minutes Servings: 412

TAGS

Side Dish Snack Starter Supper Bhaji Chutney Coconut Curry leaf Fibre Folate Indulgent Rosie Birkett Runner bean Vegan Vegetarian

Directions

  1. Step 1 To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.
  2. Step 2 To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.
  3. Step 3 Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.