Easy Coconut Curry
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Serves: 2 - 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
2 tablespoon coconut oil
1 tablespoon mustard seeds
2 shallots, diced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground pepper
salt
1 teaspoon Natvia
400 g string beans or green beans, trimmed and sliced
400 mls coconut milk
Rice to serve
Method
- Heat a saucepan over medium high with the coconut oil and mustard seeds. Once the mustard seeds start to pop, add the shallot, remaining spices, salt and Natvia to taste. Cook until slightly softened.
- Add the beans and stir to combine. Pour over the coconut milk, bring to boil and then lower to a simmer. Cover and simmer for 15-20 minutes
- Serve a top a bed of rice
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.9g | 5.4g | 32.3g | 1480 | 353 | 230g |
