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  • Writer's pictureKate

Recipe: Runner bean curry

The kids' reaction on being served this one?

Ooh yay squeaky beans!!!

I did manage not to look too shocked. I think.

Anyway, runner beans are a Good Thing to put in curries.

This is a quick and easy recipe using curry paste and coconut milk for a fast-to-prepare meal.

Ingredients (serves about 12)

  • A big pile of runner beans- at least as many as you can hold with both hands

  • 6-8 onions (the ones in the picture are red onions, which is why they look weird)

  • Extra vegetables if you like

  • 1 jar curry paste (we like Patak's pastes best, but the Aldi sauces with the spices in the lid also work- they're just not as flavoursome).

  • 1 tin coconut milk (if using paste- if using a sauce jar, you probably won't need coconut milk)

  • A little vegetable oil, for frying

  • Yoghurt to serve, if you like

You will also need

  • A sharp knife and chopping board

  • A big pan

  • A wooden spoon


  1. Chop the onions and fry gently in the large pan with a little oil

  2. Take the top, tail and any manky bits off the beans, then chop them to a length you like

  3. Fry the beans for a few minutes with the onions

  4. Add the curry paste (or sauce), coconut milk, and then half-fill any jar or tin you've used with water. Swirl the water around the jar then tip into the saucepan. This should mean you don't waste any paste or coconut milk and that there's enough water to cook the curry without it burning.

  5. Bring to the boil, then cook on a medium temperature on the hob for 30mins or so, or for as long as you like in a low oven (100-120 degrees C).

Tip: The flavour will get richer the longer you cook it- but the beans will have most vitamins with a short cooking time.

This is great served with rice or pittas or chapatis- or on toast, too.

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