This Organic Green Bean Meatball Curry is a yummy twist on a classic Sri Lankan green bean curry, and a really great option for a quick weekday meal. In this recipe I show you how French cutting beans can really change the entire flavour after it's been cooked. I invite you to give it a go, I guarantee you'll be watching them disappear from the dinner table quicker than you can cut them.
Firstly let's make the meatballs. In a small bowl add the beef mince, onion, red chillies, chilli powder, cumin, coriander, and Mix together well. (Best to use your hands). Then roll them into small balls. Set aside.
In a medium sized saucepan, heat the oil. When hot, add the mustard seeds, red chilli and onion. Cook until the onions start to turn translucent and the mustard begins to pop.
Then add in the ginger and garlic, allow it to cook from about 30 seconds or so, before adding the turmeric and curry powder.
Now you can add in the beans and stir well for another 30 seconds, before adding the water and coconut milk.
Bring to the boil and then immediately turn down to low/ medium heat. Cook with the cover on for approximately 15 minutes.
After 15 minutes open the lid and drop in your raw meatballs, simmer with the lid off for approximately 5-8 minutes (or until the beef has booked through). Ensure to rotate the meatballs in the curry ever so often, so they can cook evenly.
You'll know it's done when the beans are nice and soft. The cook time really depends on how thin you managed to slice the beans.
Serve it up with some fluffy white rice or your favourite crusty bread.
*For an alternative to unroasted curry powder you can use equal parts ground coriander seeds, ground fennel seeds and ground cumin seeds.
Check out more delicious recipes on my blog The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating. Check us out on Instagram @the_bluntknife.