Runner bean & curry leaf bhajis with coconut chutney

bhajis chutney coconut curry leaf fibre folate indulgent runner beans vegan vegetarian

N/A

Serves 4 (makes 12)

Source

Ingredients

3 tbsp desiccated coconut

4 tbsp coconut milk

1 tbsp coconut oil

2 tsp black mustard seeds

1 shallot , finely chopped

2 tbsp coriander stems , finely chopped

1 red chilli , deseeded and finely chopped

½ lime , juiced, plus wedges to serve

150g gram flour

2 tbsp plain flour

2 tbsp fresh or dried curry leaves

1 tsp ground turmeric

pinch of ground pink peppercorns

pinch of ground coriander seeds

1 tsp mild red chilli powder

1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder

200ml chilled tonic water

150g runner beans , trimmed and finely sliced

1 red onion , halved and finely sliced

1l vegetable oil , for frying

Method

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.

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.

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.