Tomato Runner Bean Coconut Curry Recipes

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TOMATO, RUNNER BEAN & COCONUT CURRY



Tomato, runner bean & coconut curry image

Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 10

1 tbsp vegetable or rapeseed oil
1 large onion , finely chopped
2 tbsp mild tandoori curry paste
small pack coriander , stalks finely chopped, leaves roughly chopped
2 limes , 1 zested and juiced, 1 cut into wedges
200g red lentils
400ml can coconut milk
300g basmati rice
400g cherry tomatoes , halved
300g stringless runner beans , thinly sliced on the diagonal

Steps:

  • Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
  • Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

Nutrition Facts : Calories 716 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

TOMATO AND RUNNER BEANS



Tomato and Runner Beans image

Provided by Jamie Oliver

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces
2 cloves garlic, finely chopped
A few good lugs (ounces) extra virgin olive oil
1 (28 pound) can chopped tomatoes
Salt and freshly ground black pepper

Steps:

  • Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
  • Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
  • Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
  • Stir the beans into the sauce until they are all covered

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS



Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

  • Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
  • Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
  • Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

BLACK BEANS WITH COCONUT WATER



Black Beans with Coconut Water image

Amazing black beans with coconut water for serving over jasmine rice. Even my Cuban in-laws love it!

Provided by Shawn T

Categories     Side Dish     Beans and Peas

Time 1h15m

Yield 10

Number Of Ingredients 8

4 slices bacon, diced
1 medium onion, peeled and halved
1 jalapeno pepper, seeded and halved
1 (29 ounce) can canned black beans (such as Goya®)
1 (12 ounce) can unsweetened coconut water
½ cup white Spanish cooking wine
½ tablespoon ground cumin
1 bay leaf

Steps:

  • Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Cholesterol 4 mg, Fat 1.9 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 502.7 mg, Sugar 0.6 g

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